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Oxtail, Hungarian

Cut a fresh oxtail into two-inch-long pieces, removing the very thin end portion. Split the large pieces in two, place in roasting pan, sprinkle over a teaspoon salt, baste with three tablespoons hot fat and set in oven for forty-five minutes, turning once in a while. Take up and place them in a braising pan, sprinkle over three light tablespoons flour and briskly shuffle pan for one minute. Pour in one and a half pints water, season with two teaspoons salt, a half teaspoon paprika and mix well. Tie in a bunch two leeks, a branch celery, sprig thyme, bay leaf, blade marjoram, bean garlic, and add to pan with onion having two cloves stuck in it. Pour in one gill pure tomato juice and two gills demi-glace, cover pan, set in oven for one hour, then bring pan to oven door. Cut three large raw potatoes in one-inch-square pieces, add to pan, lightly mix, re-cover pan and reset in oven for another hour. Remove, lift up bouquet and onion, take up the pieces of oxtail and potatoes with skimmer and dress them on hot dish. Skim fat from gravy, strain it through a Chinese strainer over the meat and serve.