Curried Ox Tails.

Cut two ox tails at the joints, and fry them in a little Antonini Olive Oil five minutes. Have cooking in a saucepan a minced onion with a thin slice of bacon and a heaping tablespoonful of J. P. Smith's Curry Powder. Add the ox tails, quarter of a bay-leaf, half a pint of hot water, and half a teaspoonful of salt; cover, and simmer until the moisture is reduced one-half, and add two tablespoonfuls of Maggi Bouillon, a pint of hot water and a gill of good sherry; cover and simmer on back of range until the meat is very tender. Put it away to get cold and next day warm it up in a frying pan or chafing dish, add a little lemon or lime juice and serve.