Haricot of Ox Tails
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 77. The excerpt below is the record exactly as published.
three table-spoonfuls of butter, two of flour, one large onion, half a small carrot, three slices of turnip, two stalks of celery, two cloves, a pint and a half of stock or water, salt and pepper to taste. Divide the tails in pieces about four inches long. Cut the vegetables in small pieces. Let the butter get hot in the stew-pan ; then add the vege- tables, and when they begin to brown, add the flour. Stir for two minutes. Put in the tails, and add the seasoning and stock. Simmer gently three hours. Serve on a hot dish with gravy strained over them. Ox Tails a la Tartare. Three ox tails, two eggs, one cupful of bread crumbs, salt, pepper, one quart of stock, a bouquet of sweet herbs. Cut the tails in four-inch pieces, and put them on to boil with the stock and sweet herbs. Let them simmer two hours. Take up, drain and cool. When cold, dip them in the beaten eggs and in bread crumbs. Fry in boiling fat till a golden brown. Have Tartare sauce spread on the centre of a cold dish, and arrange the ox tails on this. Garnish with parsley, and serve. Haricot of Ox Tails. Three ox tails, two carrots, two onions, two small white turnips, three potatoes, three table -spoonfuls of butter, two of flour, three pints of water and salt and pepper
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