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Ox Tail A La Tartare

Three ox tails cut in pieces three inches long; to this add one quart of stock and a bouquet of sweet herbs, salt and pepper. Let the ox tails simmer two hours in this, then take up, drain and cool. When cold, dip in beaten egg, rolled in fine cracker crumbs and then fried a golden color in hot lard. Pour tartare sauce on middle of cold dish, arrange ox tails on this and garnish with parsley.