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Ox Tail, Stewed, with Green Peas or Spinach

Stew the ox tail according to the directions given in the last recipe. When the meat is tender, lift it out, strain the gravy, and reduce it to half the quantity. Pour it again over the meat, let it simmer a few minutes, then serve the stew, neatly arranged, in a circle on a hot dish, with green peas or spinach in the centre. Time, three hours and a half to stew the ox tail. Probable cost of ox tails, 1s. 6d. to 4s. each. Sufficient for three or four persons.