1 small ox tail
1¹⁄₂ qts. brown stock
¹⁄₂ teaspoon salt
Few grains of cayenne
2 tablespoons butter
¹⁄₄ cup Madeira wine
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Flour
Cut the ox tail into small pieces, wash it, drain it, and sprinkle it
with the salt, pepper, and flour. Brown it in the butter. Add it to the
stock with the vegetables, which have been cut small or with French
vegetable cutters. Put it into the cooker for two hours or more. Add the
seasonings and lemon juice.
Serves six or eight persons.