- 1 kangaroo tail
- 2 litres water
- 1 stalk celery
- 1 large carrot
- 10 peppercorns
- 1 large onion
- 30 grams flour
- 30-60 grams dripping
- 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.