Oxtails with Vegetables

Prepare and cook the oxtails as explained in a la Hochepot (No. 1324), only adding half a pound more of salt pork. When the meat is cooked, dish it up with the salt pork as garnishing, also carrots, turnips, celery knobs, all blanched and cooked in the broth, and two clusters of braised cabbage. Strain, skim, and reduce the broth so as to have it succulent, then pour some of it over the dish, and send the rest to the table in a sauce-boat.