Evening Republican, Volume 15, Number 185, Rensselaer, Jasper County, 7 August 1911 — Ox Tall a La Tartare. [ARTICLE]

Ox Tall a La Tartare.

Three ox tails cut In pieces three Inches long, to this add one quwni stock, a bouquet of sweet herbs, salt and pepper. Let the ox tails simmer two hours in this, then take up, drain and cool. When cold, dip in beaten egg, roll In fine cracker crumbs, then fry a golden color in hot lard. Pour tartare sauce on the middle of a cold dish, arrange ox tails on this and garnish with parsley.