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OX TAILS (a la Saint Lambert)

Scald the tails in hot water, disjoint them, and put them into a saucepan with some slices of bacon, two carrots, two turnips, a head of celery, two onions, a bunch of mixed herbs, salt and pepper, and sufficient water to cover. When boiled tender take out the tails, remove the bunch of herbs, strain the liquor, make a puree of the vegetables by passing them through a sieve and adding them to the liquor; pour the whole over the tails, and serve. Probable cost, 1s. to 2s. each, according to size.