Haricot ox tail
1 ox tail
1/2 lb onions
1 dessertspoonful flour
1 oz butter
1/2 lb carrots
1/2 lb turnips
salt and pepper
3 cloves
6 peppercorns
1 teasspoonful choppes parsley
Joint ox tail and cut in pieces. Stick one onion with cloves and put in pan with parsley, peppercorns, seasoning, meat and enough water to cover. Bring to boil and simmer gently for 1 hour. Strain off gravy, and skim off the fat. Put gravy in the pan again with meat, and remainder of onions, peeled and sliced; cut up carrots and turnips small. Simmer until vegetables are tender. Mix butter and flour and stir into stew. Simmer for 10 minutes. Turn on to a hot dish and give a border of boiled harivot beans.