Braised Oxtails

Ingredients

• three ox tails
• three large carrots
• a good sized onion
• salt and pepper to taste

Method

1. 1

   Chop oxtails and vegetables, cover with water, and cook for about four hours until brown.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 48. The excerpt below is the record exactly as published.

salt and pepper to taste; ; thicken with flour — and water to make a thin gravy and pour over slices of toasted bread. The toast may be buttered first. ~ F ae * x Chop fine any meat left over, season to taste, add hot. gravy. If you have no cold gravy to heat, put tablespoon ~— butter in skillet and when hot add level tablespoon flour; — stir till dark brown, add cup cold water; stir till free from ~ umps. Put in chopped meat; when well mixed pour st elit 8 ie and slice next.day. Do not bake it. * * & , Make corn-meal mush in usual way. After rendering otit t meat, take scraps, chop fine, stir in mush, while hot turn square pan to cool; when cold, cut in thin slices and fry brown; serve with maple sirup. "Delicious. bd * * f Here is a new version of ham and eggs. The end oF. a boiled ham, or a ham that has passed the slicing stage, is, sometimes difficult to dispose of without waste. Chop very fine a cupful; mix with equal quantities of cracker or fine . read crumbs, and moisten to a soft paste with cream; pa in a flat buttered dish, take a small round-bottomed cone 1 ven until eggs are set. Sufficient for four persons. The 1am and cracker should be made hot before putting ina ~ ‘baking dish. New potatoes stewed in cream ro light eorn- he peal gems are nice ake reson . * 8 ees ei ake cold meat of any kind. (pte it in pieces a quarter of an inch eo LOAR. (Beef)—Two BoA of chopped beet and one s. pound of salt pork ground together. Add to this: Two eggs, — one-half teaspoonful of sage, one onion chopped fine, eight rolled crackers, pepper and salt to taste. Mix well and form — into loaf. Then roll in cracker crumbs and place in bake pan. Lay small pieces of butter over the top and put | oe ficient water around it to make gravy. LOAF (Beef and Kidney)—One-half pound rump asaee one-half pound beef kidney; cut up small; place in jar with — sufficient cold water to well cover, place jar covered, in saucepan of water and keep boiling for about three hours. Take hard-boiled egg, cut it in slices, place slices singly in basin or glass mold (not a fancy one); next place meat (with gravy) in mold and add one-half ounce sheet gelatin to gravy; keep this over fire until qunite dissolved; season well and pour gently over meat. When quite cold turn out. This” is a most delicious breakfast or gee dish ° and has been tested many times. : LOAF (Creole Beef)—Grind together 20 cents’. worth. ound steak, 5 cents’ worth fresh pork, with one small onion, little celery; salt and pepper to taste. Mix with one cup > “* milk, one cup toasted bread crumbs, one beaten egg, one heaping teaspoon butter. Form into loaf, put into hot oven — ve or 10 minutes, cover with one part seasoned tomatoes or Pet sauce. Bake 1% hours, basting often. Keep tomatoes heaped on top. Serve with gravy of tomatoes. May be varied by using oysters. LOAF (Veal)—Three pounds of raw veal cHopued. fine, utter the size of-an egg, three eggs, three tablespoonfuls of — ream or milk; if milk is used, use a small piece of butter; mix the eggs and cream together, mix with the veal four pounded crackers, one teaspoonful of black pepper, one large — “tablespoonful salt, one large tablespoonful of sage; mix well | : ‘together and form into a loaf. Bake 2% hours, pasting with — a butter and water while baking. Serve cut in thin slices. OXTAILS (Braised)—Take three ox tails and have them hopped; add three large carrots and a good sized onion

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