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Stewed Ox-Tails

Divide two ox-tails into natural sections, blanch them for twenty minutes, and then put them into a basin of water and let them soak for an hour; then drain and put them into a saucepan with five pints of vegetable broth, place it over the fire, when the liquor boils skim it and add one-half pound of onions, sliced, and one pound of carrots turned into cork shapes, three or four cloves, salt and pepper. Remove the pan to the side of the fire and cook slowly for three or four hours, or until the meat is tender. Pour the contents of the saucepan into a colander to drain into another saucepan, take out the pieces of tail, wipe them dry on a cloth and put them into a one-half gallon saucepan. Take the carrots out of the colander and put them into another saucepan, skim off the fat from the liquor, reduce it to half its original quantity, and pour half of it in the saucepan with the carrots and the other half into the saucepan with the pieces of tail. Warm both the carrots and pieces of tail, arrange the latter on a dish, garnish with the former and ten or twelve good-sized glazed onions, pour the gravy over all, and serve. Blanquette of Beef Palates with Truffles Rub some beef palates over with salt, put them in a saucepan with a slice of lemon, a small lump of butter, a saltspoonful of salt, and water enough to cover, and stew them. Cut some truffles into small pieces, season with salt, put them into a fryingpan with a lump of butter, and fry lightly over a brisk fire till cooked. Put the truffles into a sauce blanquette, give them one boil up, move the sauce to the side of the fire and thicken with a liaison of beaten eggs. Drain the palates, skin them, put them in the sauce, then turn the whole into a deep dish, and serve.