Ox Tail, Stewed. — Take a fine ox tail,
disjoint it, cut it into pieces about one inch
and a half long, and divide the thick parts into
quarters. Throw these pieces into boiling
•water, and let them remain for a quarter of an
hour ; then drain them, and soak them in cold
■water for an hour. Take them up, wipe them
with a soft cloth, and put them into a ste-n-pan
with two quarts of stock or water, a large onion
stuck with three cloves, three carrots, a bimch
of savourj' herbs, and a little salt and pepper.
Simmer gently until the meat parts easily from
the bones, then put the pieces on a hot dish,
reduce the gravy, strain it over them, and
garnish with toasted sippets. A little lemon-
juice is by some persons considered an improve-
ment. Time, three hours and a half to stew
the tail. Probable cost, 2s. Suflicient for
three or four persons.
Ox Tail, Stewed, with Green Peas
or Spinach. — Stew the ox tail according to
the directions given in the last recipe. When
the meat is tender, lift it out, strain the gra,Yj,
and reduce it to half the quantity. Pour it
again over the meat, let it simmer a few
minutes, then serve the stew, neatly arranged
in a circle on a hot dish, -with green peas or
spinach in the centre. Time, three hours and
a half to stew the ox tail. Probable cost of ox
tails, Is. to 2s. each. Suflicient for three or
four persons.
Ox Tail with Matelote Sauce.— Take
a large fresh ox tail, disjoint it, cut it into
pieces two inches long, and blanch these in
boiling water for a quarter of an hour; then
take them up, drain then, and soak them in
cold water for three-quarters of an hour. Put
them in a saucepan, cover them with broth or
•water, bring them to the boil, then simmer them
gently for two hours. Take them up, strain
the sauce, thicken three-quarters of a pint
•of it with a dessert-spoonful of flour and a
little butter, add a dozen and a half of small
fried onions, and a dozen button mush-
rooms (or, as a substitute, a table-spoonful of
mushroom ketchup), a bunch of parsley, a
small sprig of thj-me and basil, a bay-
leaf, and a little salt and pepper. Stew gently
and skim carefully until the meat parts easily
from the bones. Then add a pounded anchovj',
a little grated nutmeg, and a glassful of claret✪ Ox Tail with Matelote Sauce.
Boil up again, and serve the ox tail piled in the
centre of a hot dish; garnish with toasted
.sippets, and strain the sauce over all. Time
altogether, three hours and a haK to stew the ox
tail. Suflicient for three persons. Probable
cost of ox tail, from Is. to 23.
Ox Tail with Piquant Sauce.— Take ✪ Ox Tail with Piquant Sauce
Page 1053 · 4 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
Ox Tail, Stewed. — Take a fine ox tail, disjoint it, cut it into pieces about one inch and a half long, and divide the thick parts into quarters. Throw these pieces into boiling water, and let them remain for a quarter of an hour ; then drain them, and soak them in cold water for an hour. Take them up, wipe them with a soft cloth, and put them into a stewpan with two quarts of stock or water, a large onion stuck with three cloves, three carrots, a bunch of savoury herbs, and a little salt and pepper. Simmer gently until the meat parts easily from the bones, then put the pieces on a hot dish, reduce the gravy, strain it over them, and garnish with toasted sippets. A little lemon juice is by some persons considered an improvement. Time, three hours and a half to stew the tail. Probable cost, 2s. Sufficient for three or four persons.
Ox Tail, Stewed, with Green Peas or Spinach. — Stew the ox tail according to the directions given in the last recipe. When the meat is tender, lift it out, strain the gravy, and reduce it to half the quantity. Pour it again over the meat, let it simmer a few minutes, then serve the stew, neatly arranged in a circle on a hot dish, -with green peas or spinach in the centre. Time, three hours and a half to stew the ox tail. Probable cost of ox tails, Is. to 2s. each. Suflicient for three or four persons.
Ox Tail with Matelote Sauce.— Take
a large fresh ox tail, disjoint it, cut it into pieces two inches long, and blanch these in boiling water for a quarter of an hour; then take them up, drain then, and soak them in cold water for three-quarters of an hour. Put them in a saucepan, cover them with broth or •water, bring them to the boil, then simmer them gently for two hours. Take them up, strain the sauce, thicken three-quarters of a pint •of it with a dessert-spoonful of flour and a little butter, add a dozen and a half of small fried onions, and a dozen button mushrooms (or, as a substitute, a table-spoonful of mushroom ketchup), a bunch of parsley, a small sprig of thyme and basil, a bayleaf, and a little salt and pepper. Stew gently and skim carefully until the meat parts easily from the bones. Then add a pounded anchovy, a little grated nutmeg, and a glassful of claret. Boil up again, and serve the ox tail piled in the centre of a hot dish; garnish with toasted .sippets, and strain the sauce over all. Time
altogether, three hours and a haK to stew the ox tail. Sufficient for three persons. Probable cost of ox tail, from Is. to 23.
Ox Tail with Piquant Sauce.— Take
Records on this page
Ox Tail with Matelote SauceOx Tail, StewedOx Tail, Stewed, with Green Peas or SpinachOx Tail with Piquant Sauce