Boiled Ox - Tails

Put two dozen small onions into a saucepan with three pints of water and boil for about twenty minutes. Cut two ox-tails into pieces, put them into a saucepan with a large lump of butter and a large onion; brown, then pour in the water from the boiled onions, adding more water if necessary to cover them. Add of each two or three carrots and turnips cut in small pieces, putting in the carrots about twenty minutes before the turnips. Boil slowly, and when the tails and vegetables are done take them out and keep hot on a dish. Put an ounce of butter in another pan, melt it, and stir in flour enough to make it quite stiff, pour in the strained gravy from the tails, adding a little at a time, and stir well till it boils. Place the pieces of tails in the center of the dish, arrange the vegetables around them, pour over the sauce, and serve with the boiled onions for a garnish.

Braised Ox - Tails With Chestnut Puree

Cut the thickest part of a fresh ox-tail into pieces about three inches long, soak them in water for a few hours, then blanch them. Put some layers of fat bacon and some sliced carrots and onions into an oblong stewpan, add a bunch of sweet herbs and the slices of tail. Add a little salt, cover them with white wine and broth mixed in equal quantities and put on the top some slices of fat bacon or some pork rind. When boiling move the pan to the side of the fire, put some live embers on the lid and braise the contents for five or six hours, adding more broth to keep the quantity.

Broiled Ox - Tails

Wash the tails thoroughly and cut the thick parts into joints, put them in a stewpan with a bunch of sweet herbs, a small quantity of salt and cayenne pepper, and cover with common stock. When the liquor comes to a boil move to the side of the fire and cook slowly for two and one-half hours. Then remove them and drain well on a sieve, brush over with a paste brush dipped in the beaten yolk of egg and cover thickly with finely grated breadcrumbs. Place them on a gridiron and broil over a brisk fire, turning constantly. When ready lay them on a hot dish, garnish with fried parsley and serve with a sauceboatful of tartar sauce.

Stewed Ox - Tails

Divide two ox-tails into natural sections, blanch them for twenty minutes, and then put them into a basin of water and let them soak for an hour; then drain and put them into a saucepan with five pints of vegetable broth, place it over the fire, when the liquor boils skim it and add one-half pound of onions, sliced, and one pound of carrots turned into cork shapes, three or four cloves, salt and pepper. Remove the pan to the side of the fire and cook slowly for three or four hours, or until the meat is tender. Pour the contents of the saucepan into a colander to drain into another saucepan, take out the pieces of tail, wipe them dry on a cloth and put them into a one-half gallon saucepan. Take the carrots out of the colander and put them into another saucepan, skim off the fat from the liquor, reduce it to half its original quantity, and pour half of it in the saucepan with the carrots and the other half into the saucepan with the pieces of tail. Warm both the carrots and pieces of tail, arrange the latter on a dish, garnish with the former and ten or twelve good-sized glazed onions, pour the gravy over all, and serve.