Ox Tail, Breaded and Broiled

Ingredients

• two tails
• boiling water
• as much broth or water as will cover them
• season them with pepper and salt
• finely-minced parsley and shallot
• Dip them in egg and bread-crumbs
• clarified butter
• mashed spinach, mashed potatoes, or stewed cabbage
• piquant or tomato sauce

Method

1. 1

   Joint and cut ox tails, simmer in boiling water, soak in cold water.

2. 2

   Stew until tender, season, dip in egg and breadcrumbs, and broil until browned.

3. 3

   Serve with vegetables or sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1050. The excerpt below is the record exactly as published.

piquant or tomato sauce to table with them. Time, four hours to boil the palates ; five minutes to fry them. Suffi- cient for four persons. Ox Palates Stewed.— Prepare and boil thi'ee palates as before directed. Cut them into pieces, and place them in a ste-wpan with three- quarters of a pint of brown gra-vy, and a -wine- glassful of sherry or port. Let them simmer gently for half an hour, then thicken the gravy with a little rice-flour, and serve very hot. Ox tails may be stewed and dished -with the ox palates. The slices of palate are sometimes larded and lightly browned before being stewed. Time to boirthe palates, four hours. Sufficient ' for three persons. Ox Palates with Macaroni.— Skin and boil three palates as before directed. Press them between two dishes, and when cold cut the best part into slices two inches long and half an inch -wide. Put them into a stewpan, cover them -with nicely-seasoned gra-vy, add a glassful of sherry, and simmer very gently for half an hour. Pile half a pound of hot ox ( -iS- ) ox macaroni in the middle of a dish, arrange the sliced palates round it, and send the g^avy in which they were stewed to table in a tiu-een. Time, four hours to boil the palates. Sufficient for foiu- persons. Ox, Sectional Diagram of the {src illustration in connection with the article on Beef). Ox Tail, Breaded and Broiled.— This is an excellent way of serving the remains ©f stewed ox tails. If made with fresh meat, joint and cut up the tails, put them into boil- ing water, and let them simmer for a quarter of an hour, then soak them in cold water for one hour. Take them up, ch-ain them, and put them into a saucepan with as much broth or water as will cover them, and let them stew until tender; then lift them out carefully, and when they are cold season them with pepper and salt, and sprinkle over them a little finely- minced parsley and shallot. Dip them in egg and bread-crumbs, then in clarified butter, and again in egg and bread-crumbs, and broil on a gi'idiron until they are brightly browned all over ; or, if more convenient, place them in a dripping-tin with a little clarified butter, and let them bake imtU they are brightly browned. They may be dished on mashed spinach, mashed potatoes, or stewed cabbage, or, if preferred, served without vegetables, with piquant sauce, tomato sauce, shallot gravy, or Tartar sauce, in a tureen. Time, about two hours to stew the tails ; three or four minutes to broil them ; twenty minutes to bake them. Probable cost, from Is. to 2s. each. Sufficient, two tails for five or six persons. Ox Tail, Haricot of. — Take two fresh ox tails, joint them, and di\-ido them into convenient-sized pieces. Put them into boiling water

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