Broiled Ox-Tail

Ingredients

• When the ox-tail is ready
• a small quantity of salt
• cayenne
• clarified butter
• fine bread-crumbs

Method

1. 1

   Simmer the ox-tail in boiling salted water for fifteen minutes, then cool it in fresh water.

2. 2

   Wipe it, lay it in a small stewpan, cover with beef gravy, and stew gently until very tender.

3. 3

   Drain, sprinkle with salt and cayenne, dip in clarified butter and bread-crumbs, and grill until browned.

4. 4

   Serve immediately.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 191. The excerpt below is the record exactly as published.

BROILED OX-TAIL. (eNTrIe.) ( Very good.) When the ox-tail is ready for the stewpan, throw it into plenty of boiling water slightly salted, and simmer it for fifteen minutes ; then take it up and put it into fresh water to cool ; wipe it, and lay it round in a small stewpan without dividing it, just cover it with good beef gravy, and stew it gently until very tender ; drain it a 196 MODERN COOKERY. [chap. little, sprinkle over it a small quantity of salt and cayenne, dip it into clarified butter and then into some fine bread-crumbs

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