• 2 small ox tails
• 2 oz. fat
• 2 onions

Wash the tails, dry well and remove any superfluous fat. Cut into joints and divide the thick parts in half. Melt the fat in a saucepan, fry the pieces of tail until brown, then remove from the pan. Slice the onions and fry them until light brown, add the flour, mix well and fry slowly until a good brown colour. Add the stock or water, salt, pepper, bouquet garni, cloves and mace and bring to b