Page 4 Advertisements Column 3

Sun (Auckland), Volume II, Issue 581, 6 February 1929, Page 4

!SESHSHS?S2S^2SZS3S?-sEs2SHsas2sj>] To-day’s Recipe! STEWED OXTAIL CUT in pieces arid put in cold water, cover, bring to boiling point, and strain as you do tripe and rabbit; then dry the pieces well, dip them in flour, and fry them in dripping. Put them bach in the pan with cold water, bring to boiling point again, and let them simmer for three hours. Meantime, have ready some onions sliced , and some carrots scraped. At the end of two and a-half hours, put the carrots in with the oxtail; place a little dripping in the fry-ing-pan, and cook the onions gently. See that the gas is not too high. Season with pepper and salt, sprinkle with flour , and brown delicately, then add some of the hot stock from the oxtail, and stir until you have a nice thick gravy in the pan; if it is n<*. brown enough to please you, add a little browning—you may also add a little sauce, if you like it. Strain the rest of the liquor off the pieces of oxtail, and pour in your brown gravy with the onion in it. Use the carrots whole for garnishing.

{L WHY BE m FAT? When you can reduce to a natural slim figure and regain your health, strength, and activity in a very short time. Send six stamps for booklet “Good News For Stout People” to THE HARRIS OBESITY CURE, 568 Manners Street, Wellington.