Hotch-potch with Oxtail

Ingredients

• Chop an ox-tail in pieces
• a pan of water
• a knuckle of veal
• a ham-bone
• a few chicken giblets
• one chopped onion
• lgall. of light broth
• two leeks
• carrots
• a root of celery
• a turnip
• a piece of blanched streaky bacon

Method

1. 1

   Chop oxtail and steep in water.

2. 2

   Blanch and refresh, then add to a pan with herbs, veal, ham-bone, and onion.

3. 3

   Cook until light brown, add broth, and simmer with bacon, leeks, carrots, celery, and turnip for an hour and a half.

4. 4

   Add lettuces and cabbage heart, boil until tender, then serve with toasted bread.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 127. The excerpt below is the record exactly as published.

carrots, and boil them gently, with one or two lettuces cut small, the tops of some cauliflower, and 1 pint of full-grown peas, in 4qts. of boiling water for two hours. Cut in neat chops the loin or the best end of a neck of mutton, add them to the vegetables with salt, pepper, and some onions cut small, and let them boil for an-hour-and-a-half. Lastly, add 3 pints of green peas, and boil for half-an-hour longer, when it will be ready to serve. (2) Chop an ox-tail in pieces, and put it in a pan of water to steep for a few hours. Blanch, drain, refresh, and put it back again into the saucepan without the water, and add a few sweet herbs, a knuckle of veal, a ham-bone, a few chicken Hotch-potch, or Hotch-pot — continued. giblets, a little dripping, and one chopped onion. Put the pan over a moderate fire, and cook the contents to a light brown ; add lgall. of light broth, boil up, skim well, remove it to the side of the fire, and drop in a piece of blanched streaky bacon, two leeks and carrots, a root of celery, and a turnip

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