SOUP FROM KANGAROO TAILS

From 1922:

Take 2 tails, 1 lb. gravy beef, 3 carrots, 3 onions, a bunch of herbs, pepper and salt, butter, water. Cut the tails into joints and fry brown in butter; slice the vegetables and fry them also. Put tail and vegetables into a stewpan with the meat cut in slices and 3 quarts of water; boil, then simmer for four hours. Take out the pieces of tail, strain the stock, thicken it with flour, add a little coloring if not brown enough, then put back the pieces of tail and boil up for another 10 minutes before serving. Sufficient for eight persons.