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Three ox tails, two carrots, two onions, two small white turnips, three potatoes, three tablespoonfuls of butter, two of flour, three pints of water and salt and pepper to taste. Cut the tails in pieces about four inches long. Cut the onions very fine, and the carrots, turnips and potatoes into large cubes. Put the butter, meat and onion in the stew-pan and fry, stirring all the time, until the onions are a golden brown; then add the flour, and stir two minutes longer. Add the water, and when it comes to a boil, skim carefully. Set back where it will simmer. When it has been cooking one hour, add the carrots and turnips. Cook another hour, and then add the salt, pepper and potatoes. Simmer twenty minutes longer. Heap the vegetables in the centre of a hot dish, and arrange the tails around them. Pour the gravy over all, and serve. Ragout of Mutton. Three pounds of any of the cheap parts of mutton, six tablespoonfuls of butter, three of flour, twelve button onions, or one of the common size ; one large white turnip, cut into little cubes ; salt, pepper, one quart of water and a bouquet of sweet herbs. Cut the meat in small pieces. Put three tablespoonfuls each of butter and flour in the stew-pan and when hot and smooth, add the meat. Stir until a rich brown, and then add water, and set where it will simmer. Put three tablespoonfuls of butter in a frying-pan, and when hot, put in the turnips and onions with a teaspoonful of flour. Stir all the time until a golden brown ; then drain, and put with the meat. Simmer for an hour and a half. Garnish with rice, toasted bread, plain boiled macaroni or mashed potatoes. Small cubes of potato can be added half an hour before dishing. Serve very hot. Ragout of Veal. Prepare the same as mutton, using one tablespoonful more of butter, and cooking an hour longer. Chicken Pie. One fowl weighing between four and five pounds, half the rule for chopped paste (see chopped paste), three pints of water, one-fourth of a teaspoonful of pepper, one tablespoonful of salt (these last two quantities may be increased if you like), three tablespoonfuls of flour, three of butter, two eggs, one tablespoonful of onion juice and a bouquet of sweet herbs. Clean the fowl, and cut in pieces as for serving. Put it in a stew-pan with the hot water, salt, peppei and herbs. When it comes to a boil, skim, and set back where it will simmer one hour and a half. Take up the chicken and place in a deep earthern pie dish. Draw the stew-pan forward where it will boil rapidly for fifteen minutes. Skim off the fat and take out the bouquet. Put the butter in a frying-pan, and when hot, add the flour. Stir until smooth, but not brown, and stir in the water in which the chicken was boiled. Cook ten minutes. Beat the eggs with one spoonful of cold water, and gradually add the gravy to them. Turn this into the pie dish. Lift the chicken with a spoon, that the gravy may fall to the bottom. Set away to cool. When cold, roll out a covering of paste a little larger than the top of the dish and about one-fourth of an inch thick. Cover the pie with this, having the edges turned into the dish. Roll the remainder of the paste the same as before, and with a thimble, or something as small, cut out little pieces all over the cover.