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(Meats) - (The International Jewish Cook Book)

Two oxtails, jointed and washed; six onions sliced and browned in pot
with oxtails. When nicely browned add water enough to cover and stew
slowly one hour; then add two carrots, if small; one green pepper, sprig
of parsley, one-half cup of tomatoes and six small potatoes, and cook
until tender. Thicken with browned flour. Cook separately eight lengths
of macaroni; place cooked macaroni on dish and pour ragout over it and
serve hot.
To brown flour take one-half cup of flour, put in pan over moderate heat
and stir until nicely browned.

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