STEWED OX TAIL

From 1899:

Cut the tail into joints, rub each piece with flour; heat two ounces of dripping in a stewpan, fry the pieces brown, add enough water to nearly cover them, with an onion and carrot cut in slices. Simmer gently for three hours, Flavour and thicken some of the gravy, pour it over the meat, and garnish the dish with the vegetables.