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 Cleanse and cut 1 ox-tail into joints, put into stew kettle, cover with salted cold water, par-boil, strain off liquid or stock; have ready 1/2 cup finely chopped bacon or ham, and 2 each onions, carrots, small turnips, and single stalks of celery, all finely sliced or chopped; now, dry each ox-tail joint, roll them in flour, and put into a stew pan containing 4 tablespoons hot cooking fat; add bacon and chopped vegetables, and fry all together until brown; add the strained ox-tail soup, 12 whole peppers, 2 cloves, any herbs desired, and season with salt if necessary; bring whole to boiling point, skim well, cover with lid, and simmer for about 3 1/2 or 4 hours; strain, remove excess fat, return to kettle, add 1 tablespoon corn-starch beaten into a little milk or wine, stir and cook a few moments; put in some of the smaller joints of ox-tail;serve. Larger joints may be served in brown gravy as meat. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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