Fried Ox Tail with Tartare Sauce (Queue de Boeuf à la Tartare)

Ingredients

• 1 cooked ox tail
• A little flour
• 1 egg
• 1 table-sp. salad oil
• Seasoning
• Bread-crumbs
• Tartare sauce

Method

1. 1

   Prepare and blanch the ox tail, cutting it into short lengths.

2. 2

   Cook in stock until tender, drain, and cool.

3. 3

   Dry the pieces and coat lightly with flour.

4. 4

   Mix salad oil and seasoning with an egg, then egg and bread-crumb the pieces.

5. 5

   Fry in boiling fat until brown.

6. 6

   Drain and serve on a hot dish garnished with parsley, with tartare sauce served separately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 351. The excerpt below is the record exactly as published.

Fried Ox Tail with Tartare Sauce (Queue de Boeuf k la Tartare) 1 cooked ox tail. A little flour. 1 egg. 1 table-sp. salad oil. Seasoning. Bread-crumbs

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