Saw the tails into neat pieces half inch thick, soak over night in salted water; with a large sized column cutter stamp out slices of white and yellow turnip, carrot; drain and wipe the pieces of ox-tail, then saute' them with the vegetables, add them to a rich brown stock flavored with sweet herbs and celery, simmer till tails are tender and gelatinous, then thicken the soup with roux, season with salt and pepper, port wine and mushroom catsup.

Clear Ox-Tail Soup

A consomme' of rich brown stock made with roast meat, poultry and a flavor of ham, in which is slices of ox-tail and vegetables as in the preceding recipe, finish with a flavoring of port wine.

Haricot Of Ox-Tails

Tails separated in their natural joints, the large end split, placed in a deep sautoir with fat from the stock toppings and some sliced onions, fry a nice brown, stock then added to well cover, stewed for about three hours, then taken up, the stock strained and freed from grease, the tails placed in another sautoir with slices of braised carrot and turnip, sauce made from the strained stock, then poured over the tails and vegetables, season with salt, pepper, mushroom catsup and port wine; served within a border of mashed potatoes, sprinkling the tails with finely chopped parsley.

Curry Of Ox-Tails

Tails separated in their natural joints, the large end split, lightly fried with onion, then taken up into a sautoir,covered with a rich curry sauce, simmered till tender; serve within a border of boiled grains of rice.

Saute Of Ox-Tails

Tails separated in their natural joints, the large end split, seasoned with powdered mixed herbs, rolled in flour, sauteed a light brown with butter, taken up into a sautoir, covered with sauce Robert, simmered till tender; served garnished with a braised jardiniere of vegetables.

Ox-Tongue Boiled

Salted ox-tongue, put to boil in cold water and cooked till tender, according to size, but generally about three hours, then take up and skin, remove the bones from the root and trim off the waste fat, then keep hot in seasoned broth; to serve, cut in thin slices, place them overlapping each other down the centre of the dish, first dipping each slice into a jellied gravy or demi-glaze, then garnish the sides with either a puree of spinach, flageolet beans, a macedoine or jardiniere of vegetables, Brussels sprouts, pieces of cauliflower, stringless green beans or asparagus points.

Braised Fresh Ox-Tongue

Blanch and trim a good sized tongue, then place it in a braisiere with slices of carrot, turnip, celery onions, a few cloves, bay leaf, mace, salt, pepper and a glass of cooking brandy, cover with good stock, then biaise slowly till tender; when done, taken up and placed in a sautoir, the braise then strained and skimmed, then mixed with some Madeira sauce and reduced to half glaze, this is then poured over the tongue and kept hot in it; served in thin slices overlapping each other down the centre of dish, covered with the glaze, and garnished with small quenelles or croquettes of potatoes.

German Style Smoked Ox-Tongue

Smoked tongue soaked over night in cold water, then scrubbed, parboiled for half an hour, taken up and trimmed, then placed in a sautoir with well washed sauer-kraut, onion stuck with cloves, carrot and a bunch of soup herbs; moisten with stock, lay slices of fat salt pork over the top, put on the lid and place in a medium oven, cook till tongue is tender, about two hours, take up; serve in thin slices with Poiv rade sauce, flanked with the sauer-kraut.

Boiled Smoked Tongue, Sauce Pi-Quante

Smoked tongue soaked overnight in cold water, then scrubbed, put to boil in cold water, cooked till tender, taken up, skinned and trimmed; served in slices with Piquante sauce, garnished with gherkins.

Braised Fresh Tongue, Sauce Italian

Fresh ox-tongue put to boil in cold water, boiled one hour, taken up, skinned and trimmed, then larded with seasoned strips of fat pork and lean strips of ham, arranged in braisiere with sliced vegetables, herbs, spices and pieces of fat bacon, moistened with stock, braised till tender, taken up, the braise reduced, strained and skimmed, then added to a thick rich brown Italian sauce, the tongue served in slices with the sauce and garnished with sauteed button mushrooms.