Ox Tails a la Bourgeoise

• 2 Ox Tails
• 2 Onions
• 2 Carrots
• A

Cut the ox tails into pieces of three or four inches in length. Chop two onions fine, and put the whole into a saucepan with a tablespoonful of butter. Let them brown a little, and add two large carrots, cut into dice, and one turnip cut the same way. Brown these with the Ox Tails. Add one-half inch