Fried Ox

Ingredients

• half a dozen ox tails
• three-quarters of a pound of sliced onion
• one pound and three-quarters of sliced carrot

Method

1. 1

   Cut the thick part of the ox tails into pieces about three inches long.

2. 2

   Soak in cold water for about one hour.

3. 3

   Drain and put in a saucepan with onion and carrot.

4. 4

   Season with salt and pepper, add a bouquet, and cover with broth.

5. 5

   Boil over a slow fire for three to four hours until tender.

6. 6

   Dip each piece in beaten egg, then in fine bread crumbs; fry until brown.

7. 7

   Drain on brown paper and serve hot with tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 85. The excerpt below is the record exactly as published.

Fried Ox Cat between the joints in pieces about three inches long, the thick part of half a dozen ox tails. Soak in cold water foi abont one hour. Drain, and put in a saucepan with three- qnarters of a pound of sliced onion and one pound and three- quarters of sliced carro

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