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Boiled Ox-Tails

Put two dozen small onions into a saucepan with three pints of water and boil for about twenty minutes. Cut two ox-tails into pieces, put them into a saucepan with a large lump of butter and a large onion; brown, then pour in the water from the boiled onions, adding more water if necessary to cover them. Add of each two or three carrots and turnips cut in small pieces, putting in the carrots about twenty minutes before the turnips. Boil slowly, and when the tails and vegetables are done take them out and keep hot on a dish. Put an ounce of butter in another pan, melt it, and stir in flour enough to make it quite stiff, pour in the strained gravy from the tails, adding a little at a time, and stir well till it boils. Place the pieces of tails in the center of the dish, arrange the vegetables around them, pour over the sauce, and serve with the boiled onions for a garnish.