Ox-tail, Crumbed and Grilled

Ingredients

• the tail
• salt
• pepper
• some warmed butter
• crumbs of bread

Method

1. 1

   Cut the tail into large pieces, boil, and let cool.

2. 2

   Season with salt and pepper, soak in butter, cover with crumbs, and repeat.

3. 3

   Broil on a gridiron and serve with a sharp sauce.

Nutrition per serving

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 164. The excerpt below is the record exactly as published.

pepper to it Avhen you lay it in the pan, and after it is soused so long, take it out and put it into a pipkin with some good beef broth ; you must not use any of the pickle but only beef broth that is SAveet and not salt, flaA'oured, lioweA'er, Avitli a fcAv whole cloves and mace ; coA'cr it close and set it on the embers, and let it stew till it be done. If you follow these directions you Avill tind it to be very tender, and of an excel- lent taste. It must be scrA^ed Avith the sauic broth — as much as Avill coA'er it. To make the sauce, take of coriander seed two ounces, aniseed one ounce, fennel seed one ounce, cloves two ounces, cinnamon one ounce. These must be beaten into a gross poAvder, putting into it a little Aviiiter saA'Oury, if you like it ; keep this in a close-stopped vial for use. 27. Breast of Veal k la Ponlette. Cut the veal in stpiare pieces and blanch theui : put them into a saucepan Avith a little butter, pep[)er, and salt: Avhcn the butter is melted, add a pinch of flour and some parsley, and pour in some Avater or broth : stew for an hour and a half, and then add a dash of vinegar, Avith the yolks of two eggs beaten up. TIk' pieces loft may be fried. ENTREMETS. 295 28. Minced Veal a la Catalan. Mince two pounds of lean veal, and brown it in a sauce- pan with three tablespoonfuls of sweet-oil, one onion cut in quarters, and half a pinch of green pepper. When of a tine colour, add two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint of white broth, and season with a heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly, add a bunch of herbs, three cloves of crushed garlic^ and a gill of tomato sauce. Cook well for twenty-tive minutes, then serve, sprinkling chopped parsley over the mince. 29. Boiled Knuckle of Veal. Put enough water over the meat to cover it. Let it boil gently, and when it reaches boiling-point, add as much salt as will fill a dessertspoon; keep it well skinuned, iind boil until tender. Serve with parsley and butter. If you Iind it insipid, serve with slices of boiled bacon. Allow twenty minutes for each pound of meat. Three-quarters of a pound of rice may be boiled in it, or green peas, cucumbers, turnips, or small spring onions, allowing them as much time from the cooking of the veal as they require. 30. Calves' Feet. Stew a few calves' feet, and when they are done, drain them. Then take a little fine stutiing — namel\^ a farce made of all sorts of dressed meat, etc., eggs excepted, which Avould make the whole stick together. When you have stuffed the middle of the calves' feet with the farce, give them a round shape, then dip them into an omelette seasoned with pepper and salt, and into crumbs of bread, twice over, and fry them till they are of a tine brown. Serve them 296 THE TEOROrOH GOOD COOK. np "Nvitli fried parslc}- very green, and send up brown sauce in a boat. 31. Calves' Feet au Naturel. Bone the calves' feet, remove the fat ; wash them thoroughly ; tie them together with string and blanch them in boiling-water ; then put them into a saucepan or a jar ; cover them with water and a thin, broad slice of bacon. Add a carrot, an onion, half a bay-lea^', some slices of lemon, and a little salt. Let boil for three hours. Before serving, mince separately a little parsle}^ and some shallots. In lieu of the shallots vou can use an onion. 32. Sheep's Trotters, Fried. Clean some nice sheep's trotters ; scald and wash them in hot water, stew them in the sauce in which calf's head, plain (p. 228), is boiled, and bone them. Fiy, but not till ]_)rown, in a little butter, some carrots, onions, a little parslej'-root, all cut small, thyme, a shallot, a small bay-leaf, and a clove. When they begin to colour, moisten them with water and vinegar, mixed in equal parts, ar^d let stew till the vegetables are quite tender ; season with pepper and salt, and strain over the sheeji's trotters through a silk sieve. Then fry the trotters in this batter: — Put nearly four tahlespoonfuLs of flour into an earthen pan, Avith a little salt, a little olive oil, and as mu.ch gocd beer or water as Avill moisten the paste : when well mixed, add the beaten whites of two eggs : dip the trotters into this, and fry them instanth'. The marinade, or pickle, in which the trotters are laid, and the paste in which they are fried, may be used for beef and other meats. The same recipe may be followed exactly for calves" feet. EXTBEMETH. 297 33. Sheep's Tail a I'Auglaise. Put the slieep's tail into a saucepan to boil ; take it out Avlien cooked ; egg-and-bread-crunib it and broil it till it is of a nice colour. This dish is served also as a hors-d'ceuvrc. 34. Ox-Tails h. la Saint Lambert. Wash the tails in warm water, and put them into a saucepan Avith some slices of bacon, salt, pepper, spice, two carrots, two turnips, a head of celer}^ some onions, and a bunch of mixed herbs. When boiled tender, tixke out the tails, strain the sauco, make a puree of the vegetables, pour the whole over the tails, and serve. 35. 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

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