Ox Tails a la Tartare.

Three ox tails, two eggs, one cupful of bread crumbs, salt, pepper,
one quart of stock, a bouquet of sweet herbs. Cut the tails in four-
inch pieces, and put them on to boil with the stock and sweet herbs.
Let them simmer two hours. Take up, drain and cool. When cold, dip
them in the beaten eggs and in bread crumbs. Fry in boiling fat till a
golden brown. Have Tartare sauce spread on the centre of a cold dish,
and arrange the ox tails on this. Garnish with parsley, and serve.


Haricot of Ox Tails.

Three ox tails, two carrots, two onions, two small white turnips,
three potatoes, three table-spoonfuls of butter, two of flour, three
pints of water and salt and pepper to taste. Cut the tails in pieces
about four inches long. Cut the onions very fine, and the carrots,
turnips and potatoes into large cubes. Put the butter, meat and onion
in the stew-pan and fry, stirring all the time, until the onions are a
golden brown; then add the flour, and stir two minutes longer. Add the
water, and when it comes to a boil, skim carefully. Set back where it
will simmer. When it has been cooking one hour, add the carrots and
turnips. Cook another hour, and then add the salt, pepper and
potatoes. Simmer twenty minutes longer. Heap the vegetables in the
centre of a hot dish, and arrange the tails around them. Pour the
gravy over all, and serve.