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Hotch-Potch, Ox-Tail

Divide an ox-tail at the joints, rub it with salt, and soak it in lukewarm water for an hour or two. Put it into a stewpan with a scraped carrot, a small bunch of savoury herbs, a bayleaf, two onions, one of them stuck with two cloves, a clove of garlic, six peppercorns, half a tea-spoonful of salt, and sufficient water to cover them. Simmer gently until the meat is tender and leaves the bones easily. Thicken with flour and butter, and serve with sippets round the dish. In the season, a pint of green peas, stewed in the gravy a few minutes before serving, is an improvement. Time, two hours. Probable cost, ox-tail, from 1s. to 2s. Sufficient for three or four persons.