Required: One ox tail (foreign). One onion. A stick of celery.

Two ounces of dripping or butter. One and a half ounces of flour. Bouquet garni (bunch of herbs). One tablespoonful of lemon-juice. One and a half pints of stock or water. Two cloves. Small blade of mace. Two allspice. Salt and pepper. Mashed potato. (Sufficient for five or six persons.)

Wash and dry the tail, divide the tail into pieces, cutting through the joints. The very thick pieces should be chopped through again. Heat the dripping, put in the pieces of tail, and fry them brown. Lift them out, lay them aside, and add to the dripping the thinly sliced onion and flour. Brown these carefully, then add the stock. Stir this thick gravy until boiling, when pour it into a saucepan and add the pieces of ox tail, the rest of the vegetables cut in neat dice or balls, the bouquet garni, spice, and a little seasoning. Cover the pan closely and let its contents slowly simmer for about three hours. Skim the gravy thoroughly now and then. When cooked, add the strained lemon-juice, any necessary seasoning, and arrange a neat border of hot mashed potato on a hot dish. Arrange the pieces of tail in the centre. Strain the sauce over the meat, and garnish with vegetables. If preferred, serve the potato separately, and garnish the ox tail with sippets of toast as well as vegetables.

Stewed Ox Tail is an excellent dish, and, if foreign meat be used, is most economical

Cost, about Is. 2d.

How to Use the Tough Ends of Steak

These are frequently wasted, because no one particularly wishes to serve them to others, or partake of them themselves. The best plan is to cut off the less attractive pieces before grilling the steak, mince them finely with a little of the fat off the meat, season the meat with a dust of parsley, salt, and pepper, and shape it into balls. The raw meat will bind quite easily. Fry these, and serve with each portion of the steak.