• 1 Kangaroo Tail, cut in joints
• 60g Barley, well washed
• 3 large Brown Onions
• 2 Bay Leaves
• 3-4 Carrots
• 2 blades Mace
• 2 Turnips
• 1 whole Nutmeg
• 3-4 Stalks Celery
• Salt
• 2 tablespoons fat
• Cayene
• 3 Litres Stock or Water
• 150ml Claret
• Chopped parsley

Method

Peel and cut the vegetables into rough pieces. Melt dripping in a large saucepan. Add vegetables and allow to cook slowly without browning for 10 minutes. Add the tail joints, stock, barley, bay leaves, mace and nutmeg. Bring to boil and simmer slowly for 2-3 hours.

Cool and remove any scum or fat from the surface, then strain. Returned to washed saucepan, season to taste with salt and cayene and bring to just boiling, then add wine, but do not boil again. Serve with chopped parsley.