Ox-tail, Crumbed and Grilled

Ingredients

• the tail
• season them with salt
• and pepper
• some butter
• cover them with crumbs of bread

Method

1. 1

   Cut the tail into large pieces, boil them in a saucepan and let them get cold.

2. 2

   Season with salt and pepper, soak in warmed butter, cover with bread crumbs, repeat soaking and crumbing, then broil on a gridiron.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 166. The excerpt below is the record exactly as published.

Ox-tail, Crumbed and Grilled. ' Cut the tail into large pieces, boil them in a saucepan and let them get cold ; season them with salt and })cpper, and having warmed some butter, soak them in it, and then cover them with crumbs of l)]-ead ; repeat the soaking and the crumbing ; then broil the pieces on a gridiron, and serve them on a sharp sauce (p. 84G). 36. Neat's Tongue au Gratin. Having cut up a boiled or roasted tongue into thin slices, put into the dish in Avhicli you mean to send it to table a little broth, a dash of vinegar, some capers, parsle}', chives, shallots, and chervil (all cho])ped very line), salt, whole pep- per, and the raspings of bread ; arrange the slices of tongue neatl}' on this seasoning, and put more over it, finishing with bread raspings ; bake it in a Dutch oven. When served, pour a little more broth over it. 298 THE THOnOUGH GOOD COOK. 37. Sheep's Tongues a la Saint Lambert. Slice three onions, three carrots, three tnrnips, a head of celery, and some mushrooms: brown them in butter, then add salt, spice, a bunch of mixed herbs, two or three spoonfuls of broth, and a glass of white -wine. Put the tono'ues into this sauce ; when done, take them out and skin them. Strain the sauce, add a puree of any vegetables, and pour it over the tongues. 38. To Boil Tripe. Clean it extremely Avell, and take off the fat : let it lie a night in salt and water: again wash it well, and let it lie in milk and water for the same length of time; then cut it into small pieces ; roll and tie them with thread : put them, with a clean-washed marrow-bone, into a linen bag: tie it up, and put it into a stew-pan that has a cover to tit quite close : till this up with water, and let it boil gently for six hours. Take the tripe out of the bag, put it into a jar, and pour over it the liquor in which it has been boiled. When to be dressed, boil some Avhole small onions in a part of the liquor, add a little salt, then put in the tripe, and heat it thoroughl}'. (Jr it may be fried in butter, fricasseed, or stewed in a brown sauce. Instead of being boiled in a bag, the tripe may bo put, with some salt and whole pepper, into a stoneware jar, which nmst luive a piece of linen tied over it, and a plate laid upon the top. The pot should always be kept full of boiling water and care should be taken that it does not boil into the jar. ENTREMETS. 299 39. Tripe a la Bourgeoise. First boil the tripe, then cut it into pieces two inches long. Put them in a saucepan with a sHce of ham and a little bacon cut up in small pieces; season with an onion, a little garlic, and a bay-leaf; moisten with a very small quantity of the water in which the tripo has been boiled and let it simmer gently on a slow fire. 40. Lamb Cutlets a la Soubise, Trim the cutlets ; lard them cross-Avise and cook them. When they are done, scrape the ends of the bones Avhite and place them on a dish. Serve with them Soubise sauce, of which the ingredients are onions, cream, consomme, thick Bechamel, salt, and pepper

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