Bagont of Ox-Tail

Ingredients

• an ox-tail
• two tablespoonfuls of butter
• two glasses of white wine
• one teaspoonful of salt
• five pepper-corns
• a bit of garlic
• a strip of orange-peel
• a calf's foot
• half a pint of boiling water
• a bouquet of sweet herbs
• two dozen button onions

Method

1. 1

   Cut ox-tail into pieces, parboil for twenty minutes, then soak in cold water.

2. 2

   Fry in butter until light-brown.

3. 3

   Add wine, salt, pepper, garlic, orange-peel, calf's foot, herbs, and boiling water.

4. 4

   Cover and stew for four hours.

5. 5

   Add browned onions, cook a few minutes longer, and serve.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 11. The excerpt below is the record exactly as published.

Bagont of Ox-TaiL — Cut an ox-tail in pieces as for soup, rejecting the end, and parboil FRANCE. 39 for twenty minutes. Put in cold water and let them lie for half an hour. Then melt two tablespoonfuls of butter in a saucepan ; put in the pieces of tail, which must have been well rolled in flour, and let them fry carefully till a light-brown. Add two glasses of white wine, one teaspoonful of salt, five pepper-corns, a bit of garlic, a strip of orange-peel, a calf's foot which has been washed and parboiled, and a bouquet of sweet herbs. Add half a pint of boiling water, cover closely, and stew slowly, for four hours. Brown two dozen button onions

Cook this with the app: pantry check, scaling, and the assistant.