Grilled Ox Tail
From A guide to modern cookery, 1909
Serves 2
Serve with vegetable purée or Soubise.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 223. The excerpt below is the record exactly as published.
Cut the tail into sections twice the usual length, and cook these in a stewpan for five hours with salted water and aromatics. Drain the sections; dry them well; dip them in melted butter, and roll them in very fine bread-crumbs. Sprinkle with melted butter, and set to grill gently. Grilled ox tail
Cook this with the app: pantry check, scaling, and the assistant.