Separate an ox tail into pieces at the joints, having each piece about three inches in length; sauté in hot butter or drippings with a sliced onion, a sliced carrot (half if the latter are large) and about an ounce of raw ham, fine chopped. When all are well browned, remove to a casserole and add a sprig of thyme, half a bay leaf, and also, if at hand, about half a chopped or shredded pepper, brown one fourth a cup of flour in the pan, add a pint, each, of tomatoes and stock, and, when boiling, pour over the joints in the casserole; let cook about three hours; add a glass of sherry wine, more seasoning if needed, and half a can of peas, if a cup of fresh cooked peas be not at hand. For variation omit the tomato, using stock in its place. The thickening may also be omitted. The joints may be egg-and-bread-crumbed and fried in deep fat. Thus cooked, serve with tomato sauce, or sauce Tartare.