Hotch-potch, Ox-tail
From Cassell's dictionary of cookery, 1892
Serves 4
Time: two hours. Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 728. The excerpt below is the record exactly as published.
Hotch-potch, Ox-tail.— Divide an ox- tail at the joints, rub it with salt, and soak it in lukewai-m water foi- an hour or two. Put it into a stewiian with a scraped carrot, a small bunch of savoury herbs, a bay-leaf, two onions, one of them stuck with two cloves, a clove of garlic, six peppercorns, half a tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.