1 Kangaroo Tail
2 litres Water
1 Stalk Celery
1 large Carrot
10 Peppercorns
1 large Onion
Cloves
30 grams Flour
30-60 grams Dripping
Salt
Tomato Sauce


Wash, scald and dry the tail and divide the large joints at the root and
shake in the flour. Heat the dripping and brown the pieces of tail.

Add the water and gently cook for 4 hours, or until the meat is tender.
Strain the stock into a large basin. Take out the pieces of tail and dip
into boiling water to remove excess fat.

When the stock is cold, skim off the fat which will have formed on the top.
Return the stock to the pan adding the vegies, salt, peppercorns and
cloves. Cook until the vegies are tender and soft, press vegetables through
a strainer, return once more to the pan and thicken with flour, which has
been made into a thin paste with milk of water. Stir, and once more bring
the soup to the boil.

Add the tomato sauce, simmer for a further 5 minutes so that the flour is
thoroughly cooked, then serve the soup hot.

The pieces of Kangaroo Tail can be reheated in a thick gravy flavoured with
a little walnut vinegar and served separately, garnished with chopped
pickled walnut ...yum! .....and finally,a recipe where splatter doesn't
matter, maybe a shovel on the freeway will save some time.


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