Beef Ox-tail with Puree of Lentils

Ingredients

• two ox-tails
• two tablespoonfuls of butter
• half a lb. of bacon
• one large carrot
• two red onions
• one teaspoonful of salt
• one salt-spoonful of black pepper
• one small bay-leaf
• three sprigs of parsley
• one small branch of celery
• two cloves
• one quart of lentils
• two quarts of cold water
• one teaspoonful of salt
• one salt-spoonful of pepper

Method

1. 1

   Cut and wash ox-tails, boil briefly, then brown with butter, bacon, carrot, and onions.

2. 2

   Season and cook for 1 hour 15 minutes.

3. 3

   Prepare lentils with water, onions, and seasonings, cook for 3 hours.

4. 4

   Strain lentils, mix with broth, and serve with broiled ox-tails.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 13. The excerpt below is the record exactly as published.

wo table- spoonfuls of butter in a saucepan, and put in the meat, with one car- rot and two large onions, sliced. Brown the meat well on all sides for fifteen minutes. Pour over a quart and a half of warm bouillon, one large glassful of white wine, and add two calf's feet that have been previously cut in four pieces and boiled for ten minutes in salted water. Season with one-half table-spoonful of salt, one salt-spoonful of pepper, two cloves, and a bouquet. Leave the cover of the saucepan slightly loose, and cook slowly but constantly for two hours and a half. Add three bunches of very small new carrots. Cook half an hour more. Remove the meat to a round china bowl, and take off the string. Bone the calf's feet; place the nicest pieces upward alongside of the edge of the bowl ; put one carrot straight up between each piece of calf's foot so as to make a crown around the meat, afterwards adding the remaining small pieces. Strain the gravy, which should be clear, through a silk strainer or a clean napkin previously dipped in cold water. When it has stood in a cool place for two hours, skim and pour over the meat. Be careful not to disturb the symmetry of the dish. The next day turn out carefully on a round platter ; it should be in one solid piece, with the gravy transparent. To garnish with small tomatoes, put the latter in a saucepan with enough cold water to cover them, and boil slowly for ten minutes. Remove the skins and cool them. Cut a small, round piece from the stem end, empty the seeds, drain well, and sprinkle with a little salt. Put in each one table-spoonful of the gravy of the meat and two small carrots. Set on ice until ready to serve, then arrange them around the meat. If no bouillon is at hand, one good teaspoonful of meat extract diluted in the same quantity of warm water as that of bouillon may be substituted. Double the quantity of salt and pepper. Do not omit the wine, which makes the meat more tender and absorbs the fat. Beef Ox-tail with Puree of Len- tils.— Cut in pieces two inches long two ox-tails ; wash well in cold wa- ter, and drain them. Put them in three quarts of cold water, boil for ten minutes ; drain and dry them with a clean towel. Put them in a saucepan with two table-spoon- fuls of butter, Y2 lb. of bacon cut in small pieces, dicelike, one large carrot, two red onions cut in thin slices. Put over a brisk fire for twelve minutes, stirring so that every piece will brown; season with one teaspoonful of salt, one salt- spoonful of black pepper, a bouquet of three sprigs of parsley, one branch of celery without leaves, two cloves, one small bay-leaf, and a tiny branch of thyme. Cook one hour and fifteen minutes ; remove the pieces and let them cool off. Keep the broth aside to be used later on as a soup, then dip each piece in two table-spoonfuls of melted butter, and then in white bread-crumbs ; do this twice, and afterwards pour a little butter over each. Broil them over a moderate fire for twenty minutes. Have this puree of lentils prepared beforehand : Wash well one quart of lentils. You should look them over carefully and put them in a saucepan with two quarts of cold water, two whole red onions, one teaspoonful of salt, one salt-spoonful of pepper, a bouquet of one small bay-leaf, three sprigs of parsley, one small branch of celery

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