Ox Tail

Ingredients

• One ox tail.
• Six peppercorns.
• One onion.
• Two bay leaves.
• One small carrot.
• One turnip.
• One ounce and a half of butter.
• Three cloves.
• One ounce of flour.
• One small blade of mace.
• One teaspoonful of salt.

Method

1. 1

   Divide the tail at the joints and fry brown in butter and sliced onion.

2. 2

   Remove pieces, stir in flour, brown, return pieces, cover with water, add carrot, turnip, cloves, mace, peppercorns, bay leaves, thyme, and salt.

3. 3

   Simmer for 3-4 hours until tender, skim fat, and serve.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 17. The excerpt below is the record exactly as published.

OX TAIL Ingredients One ox tail. Six peppercorns. One onion. Two bay leaves. One small carrot. Two sprigs of thyme. One turnip. One ounce and a half of butter. Three cloves. One ounce of flour. One small blade of mace. One teaspoonfnl of salt.

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