Stewed Ox-Tails

• Ox-tails, 2
• water or broth to cover them
• salt, ½ teaspoon

They should be sent from the butcher ready jointed. Soak and wash them well, cut them into joints or into lengths of two or three joints, and cover them with cold broth or water. As soon as they boil remove the scum, and add a half-teaspoonful of salt or as much more as may be needed, and a little co