week of soups--day 2: oxtail soup / by Warrior Ant Press Worldwide Anthill Headquarters in Kansas City, Missouri, USA.

day 2: oxtail soup

OK. Now it gets real easy.
Remove the cooked oxtail from the refrigerator and let warm on the stove while your reheating the consomme.
Pull the meat from the oxtails. There isn't a lot, but remember, we're in a recession. There's plenty enough to get by.

Now you can do the same thing you did the day before with the spinach, and the watercress. Except add the oxtail. It's already cooked. Add the piping hot consomme on top. And serve. With crackers. And cheese if you wish. Viola! Dinner in 15-minutes.