They may be dished on mashed
spinach, mashed potatoes, or stewed cabbage,
or, if preferred, served without vegetables, with
piquant sauce, tomato sauce, shallot gravy, or
Tartar sauce, in a tureen. Time, about two
hours to stew the tails ; three or four minutes
to broil them ; twenty minutes to bake them.
Probable cost, from Is. to 2s. each. Sufficient,
two tails for five or six persons.
Ox Tail, Haricot of. — Take two fresh
ox tails, joint them, and di\-ido them into
convenient-sized pieces. Put them into boiling
water✪ Ox Tail, Breaded and Broiled, and let them simmer for a quarter of an
hour; then take them up, di-ain them, and trim
them neatly. Cover the bottom of a stewjjan
with any trimmings of meat or poultiy that
may be at hand ; put in the pieces of ox tail,
and with them a large onion stuck with four-
cloves, a few sticks of celery, a large bamch of
parsley, a bay-leaf, a piece of garlic the size of
a small pea, a quarter of a blade of mace, a tea-
spoonful of salt, a dozen peppercorns, and two
quarts of water or stock. Let them boil, then
sinmier gently until the meat will part easily
from the bone. Carefully lift out the pieces of ox
tail, and put them aside ; strain the gi-avy, and
return it to the saucepan. When it boils thicken
with a little flour and butter, and put into it
half a pound of carrots and half a pound of
tirmips neatly shaped, and sLx or eight medium-
sized onions. Boil gently until the vegetables
are tender, skim the sauce carefully, and put
in the pieces of ox tail. Add a little more salt
and pepper if required, and a table-spoonful of
bro^NTiing; simmer ten minutes longer, and
serve verj' hot. A pint of white haricot beans
are a great improvement to this dish^ They
should be put to soak the day before they are
wanted, and boiled separately in plenty of
water until tender ; then drained, and put as a
border round the dish in which the stew is
served. Time, two hours and a half or more
to boil the tails. Probable cost of tails. Is. to
2s. each. Sufficient for seven or eight persons.
Ox Tail Hotcll-potch {see Hotch-potch,
Ox Tail).
Ox Tail, Simple Mode of Cooking.—
Take a fresh ox tail, joint it, and cut it into pieces
about two inches long. Poll the pieces in flour,
place them side by side in a baking-dish, and
sprinlvle over them a little pepper and salt,
a finely -minced onion, and a table-spoonful of
chopped parsley. Pour a pint of stock or water
upon them✪ Ox Tail, Simple Mode of Cooking, and bake in a moderate oven.
Servo on a hot dish with the gravy upon
them. Time to bake, thi-ee hours and a half.
Probable cost of ox tail, Is. to 2s. Sufficient
for thi'ce persons.
Page 1051 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
They may be dished on mashed spinach, mashed potatoes, or stewed cabbage, or, if preferred, served without vegetables, with piquant sauce, tomato sauce, shallot gravy, or Tartar sauce, in a tureen. Time, about two hours to stew the tails ; three or four minutes to broil them ; twenty minutes to bake them. Probable cost, from Is. to 2s. each. Sufficient, two tails for five or six persons.
Ox Tail, Haricot of. — Take two fresh ox tails, joint them, and divide them into convenient-sized pieces. Put them into boiling water, and let them simmer for a quarter of an hour; then take them up, drain them, and trim them neatly. Cover the bottom of a stewjjan with any trimmings of meat or poultiy that may be at hand ; put in the pieces of ox tail, and with them a large onion stuck with fourcloves, a few sticks of celery, a large bunch of parsley, a bay-leaf, a piece of garlic the size of a small pea, a quarter of a blade of mace, a teaspoonful of salt, a dozen peppercorns, and two quarts of water or stock. Let them boil, then simmer gently until the meat will part easily from the bone. Carefully lift out the pieces of ox tail, and put them aside ; strain the gravy, and return it to the saucepan. When it boils thicken with a little flour and butter, and put into it half a pound of carrots and half a pound of turnips neatly shaped, and six or eight mediumsized onions. Boil gently until the vegetables are tender, skim the sauce carefully, and put in the pieces of ox tail. Add a little more salt and pepper if required, and a table-spoonful of browning; simmer ten minutes longer, and serve very hot. A pint of white haricot beans are a great improvement to this dish. They should be put to soak the day before they are wanted, and boiled separately in plenty of water until tender ; then drained, and put as a border round the dish in which the stew is served. Time, two hours and a half or more
to boil the tails. Probable cost of tails. Is. to 2s. each. Sufficient for seven or eight persons.
Ox Tail Hotch-potch {see Hotch-potch, Ox Tail).
Ox Tail, Simple Mode of Cooking.—
Take a fresh ox tail, joint it, and cut it into pieces about two inches long. Roll the pieces in flour, place them side by side in a baking-dish, and sprinkle over them a little pepper and salt, a finely -minced onion, and a table-spoonful of chopped parsley. Pour a pint of stock or water upon them, and bake in a moderate oven. Servo on a hot dish with the gravy upon them. Time to bake, three hours and a half. Probable cost of ox tail, Is. to 2s. Sufficient for three persons.
Records on this page
Ox Tail, Breaded and BroiledOx Tail, Haricot ofOx Tail, Simple Mode of Cooking