The Epicure's Almanac or Diary of Good Living
May 26th : STEWED OX TAILS
Cut these into joints and parboil them, put them into a stewpan with enough cold water to cover them; add a spoonful of salt, a spoonful of mixed powdered allspice, powdered mace, and Cayenne pepper, four cloves, and an onion chopped fine. Stew gently for an hour and three quarters, strain off the liquor, boil it up, and pour it, quite hot, over the meat. Garnish withsippets of toast, and serve with a fresh lemon and Reading sauce.