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1. Cut the tail into small joints and roll in the
seasoned flour. Heat the oil and fry the floured joints until brown. Pour
off any excess fat and add the water, salt and parsley and bay leaf.
2. Simmer for about 2 hours. Leave to go cold and remove
any solidified fat. Add the diced vegetables, bring to the boil and simmer
for another 2 hours.
3. Remove bones carefully and let the soup cool. Blend
the soup and season well.
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