Ox-tail Haricot

Ingredients

• Divide the ox-tail at the joints
• carrot
• celery
• faggot of parsley
• an onion stuck with six cloves
• a bit of mace
• twelve peppercorns
• a spoonful of salt
• two quarts of water
• four ounces of brown thickening
• about half a pound of shaped carrots
• the same of turnips
• eight middle-sized onions
• a lump of sugar

Method

1. 1

   Divide the ox-tail at the joints and parboil them in water for ten minutes.

2. 2

   Trim away all asperities.

3. 3

   Put them in a stewpan with carrot, celery, parsley, onion, mace, peppercorns, salt, and water.

4. 4

   Boil gently for two hours until tender.

5. 5

   Strain the stock, remove grease, stir in brown thickening, add shaped carrots, turnips, and onions.

6. 6

   Season and boil gently until vegetables are done.

7. 7

   Combine with ox-tail and simmer for ten minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 99. The excerpt below is the record exactly as published.

Ox-tail, Haricot of. — Divide the ox-tail at the joints, which are indicated by a semi-transparent spot on the sinews which connect the joints; parboil them in water for ten minutes, and trim away all asperities, so as to give the pieces a smooth, rounded appearance. Put them in a stewpan, with carrot, celery, faggot of parsley, an onion stuck with six cloves, a bit of mace, twelve peppercorns, a spoonful of salt, and two quarts of water. Boil very gently for two hours, and when the pieces have become 144 THE housewife's EEFEEEE quite tender, take them up on a dish, and set them aside. Strain the stock into a stewpan, remove all grease from its surface, stir in four ounces of brown thickening ; add about half a pound of shaped carrots, the same of turnips and eight middle-sized onions ; season with pepper and salt. Allow the whole to boil very gently until the vegetables are done, and then remove them carefuly into a stewpan already containing the pieces of ox-tail. Skim the sauce ; boil it down if too thin ; add a lump of sugar

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