BRAISED OX TAILS
The large ox tail joints or the usual ox tail may be used for this. Soak two and one-half pounds of tails in warm water for fifteen minutes and then wash well, and drain and wipe dry. Roll in flour and then brown quickly in hot fat. Now lift to a deep saucepan and add
Three cups of boiling water,
Two cups of sliced onions,
Two carrots, cut in dice.
Cook slowly for one and one-quarter hours and then season with
Two teaspoons of salt,
One teaspoon of pepper,
Four tablespoons of finely chopped parsley.
Now to serve cook three-quarters pound of macaroni in boiling water for twenty minutes and then drain and season, and place on a hot platter. Lay on top of the macaroni the cooked ox tails and pour over all the gravy containing the onions and carrots. Garnish with finely chopped parsley and serve.