Haricot Ox-tail

Ingredients

• Have the ox-tail jointed
• fry with a little butter
• onions, cut in slices
• cover with good stock
• carrots
• sweet herbs
• pepper
• salt

Method

1. 1

   Joint the ox-tail and fry with butter and sliced onions until browned.

2. 2

   Place in a saucepan, cover with stock, and add carrots, sweet herbs, pepper, and salt.

3. 3

   Simmer gently for three to four hours.

4. 4

   Thicken with flour and add a small quantity of finely-chopped pickle before serving.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 19. The excerpt below is the record exactly as published.

Haricot Ox-tail Have the ox-tail jointed, then fry with a little butter and onions, cut in slices, till it is sufficiently brown to colour the gravy. Then place in a saucepan or stewpan, and cover with good stock, to which add carrots, sweet herbs, pepper, salt

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