Ingredients:

• 1 Kangaroo tail, cut in joints
• 3 Brown onions, large
• 3-4 Carrots
• 2 Turnips
• 3-4 Stalks celery
• 2 tbls Fat
• 3 L Stock or water
• 60g Barley, well washed
• 2 Bay leaves
• 2 Blades of Mace
• 1 Nutmeg, whole
• Salt
• Cayenne
• 150ml Claret
• Chopped parsley

Method:

Peel and cut vegetables into rough pieces. Melt dripping in 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 surface, then strain. Return to washed saucepan, season to taste with salt and cayenne and bring just to boiling, then add wine, but do not boil again. Serve with chopped parsley.