Ingredients
2 lb. oxtails
1 onion
6 stalks celery, including leaves
1 can tomato paste or diced tomatoes
4 large carrots
1 green or cup of okra
1/3 cup barley
Dumplings
2 eggs, flour, nutmeg and salt
Preparation
Cook ox tails for 1 hour with salt and pepper. Skim off any crud. Add celery onion and tomatoes Cook 1/2 to 2 hours then add rest of vegetables Cook 1 hour and then take out meat, debone and return of pot. Add barley and cook 20 to 30 minutes.
Mix dumpling ingredients with a fork until sticky. Drop small spoonfuls into soup and bake about 10 minutes,
