Cut the oxtail into 1 1/2-inch lengths. Mix 1 cup flour with salt and pepper to taste and dredge the oxtail pieces in the seasoned flour. Brown in the hot fat in a Dutch oven. Add the water, onions, tomatoes, lemon juice, garlic, Worchestershire sauce, sugar, celery salt, cloves, bay leaves and 1 tablespoon salt and cover. Simmer for 3 hours. Add the vegetables and simmer for 30 minutes longer or until tender. Sift 2 cups flour, 1 1/4 teaspoons salt and baking powder together into a mixing bowl. Combine the parsley, milk and melted fat and add to sifted ingredients. Stir just until blended and drop by spoonfuls into hot stew. Cover and cook for 12 minutes without lifting cover.