Ox Tail En Casserole

2 ox tails.

3 heaping tablespoonfuls.

(3 ozs.) butter.

1 sliced carrot.

2 sliced onions 2 celery stalks 1 bunch herbs.

8 peppercorns.

4 cloves.

1 blade mace.

1 heaping tablespoonful (1 oz.) flour 1/2 pint (1 cup) brown sauce 1/2 pint (1 cup) stock 1 teaspoonful meat extract A few stuffed olives Salt and pepper.

Wash and dry the tails and cut them into joints.

Put the butter into an earthenware pan, add the vegetables, herbs, peppercorns, cloves, and mace. Place the joints on the top of these ingredients with a buttered paper over and the cover of the pan, and cook on the top of the stove for twenty minutes; then remove the paper, sprinkle in the flour, add the meat extract, brown sauce, salt and pepper to season, and the stock; replace the paper and cover and simmer for three and a half hours, adding a little stock occasionally as the liquor reduces, and removing any fat that may rise to the surface.

When ready to serve, put the ox tails on a hot fireproof dish, and rub the vegetables through a sieve with the liquor. Reheat the sauce, add the olives, and pour it over the meat.

Ox Tongue En Casserole

1 ox tongue.

2 carrots.

2 onions.

1 turnip.

A bunch parsley.

Little thyme and marjoram 3 cloves 6 allspices Stock or water Salt and pepper.

Wash and trim the tongue carefully, roll it round in the same way as you would ribs of beef, and keep it in shape with a piece of tape.

Wash and trim the vegetables, and cut them in pieces. Lay half of them in a casserole with the spices. Next put in the tongue, then the rest of the vegetables, and pour in enough stock or water to half cover the tongue. Put the lid on the casserole, and let the contents simmer gently for four hours. The tongue should be turned once during the cooking.

Then either serve the tongue hot, with the stock thickened, carefully seasoned, and flavored with mushroom ketchup, or serve it cold garnished with parsley.