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Ox Tail En Casserole

3 heaping tablespoonfuls (3 ozs.) butter I sliced carrot 2 sliced onions 2 celery stalks I bunch herbs 8 whole peppers 4 cloves I blade mace I heaping tablespoonful (I oz.) flour 1½ pint (1 cup) brown sauce 1½ pint (1 cup) stock I teaspoonful meat extract A few stuffed olives Salt and pepper Wash and dry the tails and cut them into joints.

Put the butter into an earthenware pan, add the vegetables, herbs, whole peppers, cloves, and mace. Place the joints on the top of these ingredients with a buttered paper over and the cover of the pan, and cook on the top of the stove for twenty minutes; then remove the paper, sprinkle in the flour, add the meat extract, brown sauce, salt and pepper to season, and the stock; replace the paper and cover and simmer for three and a half hours, adding a little stock occasionally as the liquor reduces, and removing any fat that may rise to the surface.

When ready to serve, put the ox tails on a hot fireproof dish, and rub the vegetables through a sieve with the liquor. Reheat the sauce, add the olives, and pour it over the meat.