• 1 ox tail
• 4 oz. (120 g.) butter
• ½ lb. (240 g.) onions
• a bunch of herbs
• ½ lb. (240 g.) carrots, cut in rings
• ½ lb. (240 g.) tomatoes, skinned and quartered
• 1 quart (1¼ 1.) stock or water
• pepper and salt
• 2 oz. (60 g.) flour
• 1 teaspoon paprika, if liked

Ask the butcher to chop the ox tail into joints. Wipe the tail and remove all fat. Dry the pieces and fry in 2 oz. (60 g.) butter until brown; add the stock and salt. Then add the vegetables, including tomatoes, herbs and seasonings. Put into a slow oven (150–200° F., gas mark ¼-½) for 4 hours. Then melt 2 oz. (60 g.) of butter in a saucepan and stir in 2 oz. (60 g.) of flour. When smooth, add up to 1 pint (6 dl.) of gravy from the ox tail (save remaining stock for soup), stirring it in slowly to make a thick, smooth gravy. Add a teaspoon of paprika if liked, and season well. Lift ox tail pieces and vegetables to a serving dish with a perforated spoon and pour the sauce over them. Very good served with dumplings and plain boiled potatoes.