Ox-Tail a l'Anglaise

Ingredients

• a small ox-tail
• a quart of consommé (No. 100)
• one pint of Espagnole sauce (No. 151)
• a pinch of pepper
• one tablespoonful of well-washed barley
• one teaspoonful of Worcestershire sauce
• half a glass of Madeira wine
• a bouquet (No. 254)

Method

1. 1

   Cut the ox-tail and fry as in previous recipes.

2. 2

   Moisten with consomme and Espagnole sauce, cook for one hour, then season and add barley, Worcestershire sauce, Madeira, and bouquet.

3. 3

   Boil for forty-five minutes, skim fat, and serve with lemon and egg.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 96. The excerpt below is the record exactly as published.

Ox-Tail & 1'Anglaise. — Cut a small ox-tail into pieces, and fry them the same as in No. 38. Moisten with a quart of consomm6 (No. 100), and one pint of Espagnole sauce (No. 151). Cook for one hour, then season with a pinch of pepper, add one tablespoonful of well-washed barley, one teaspoonful of Worcestershire sauce, half a glass of Madeira wine, and a bouquet (No. 254)

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