This is the traditional way of cooking kangaroo tail soup, not the modern, upmarket, fancy way as described on another page on this web site.

• 2 kangaroo tails.
  
• 3 carrots, sliced.
  
• 4 onions, sliced.
  
• bunch of herbs.
  
• 500gm gravy beef, sliced.
• 3½ litres water.
  
• butter. 
  
• salt and pepper.

1. Cut the tails into joints and fry them in the butter until they turn brown.
   
2. Then add the carrots and onions and fry them until they just turn brown.
   
3. Put the tail joints and vegetables into a large pot with the herbs and gravy beef and season with salt and pepper.
   
4. Add the water, bring to the boil, and then simmer for about 4 hours.
5. Take out the tail joints, strain the stock and thicken with flour. Return the tail joints to the mixture and boil for another 10 minutes.
   
6. Serve with bread.