Stew the ox-tail as directed in No. 591, and when done, remove the pieces into a clean stewpan; strain their stock, free it from grease, and boil it down to thin glaze: add this to the pieces of tail.
When about to send to table, warm the ox-tail in its glaze; arrange the pieces in a circle on the dish; garnish the centre with stewed peas, No. 690; pour the glaze round the base of the ox-tail, and serve.
Note.—Ox-tails prepared as above may also be served with dressed spinach, Jardiniere, Macedoine, or any other kind of dressed vegetable.