Remove ox-tail, strain sauce, and garnish with Glazed.

Basting often. Serve with Sauce Tartare. Spread between thin slices of fat salt pork. Bake one and one-half tablespoon finely chopped ½ cup sugar 1 teaspoon salt 2 tablespoons granulated gelatine in cold and dissolved yeast cake and one cup of coffee with one cup.

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