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Ox Tail, Haricot of
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for seven or eight persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1051. The excerpt below is the record exactly as published.
Ox Tail, Haricot of. — Take two fresh ox tails, joint them, and di\-ido them into convenient-sized pieces. Put them into boiling water, and let them simmer for a quarter of an hour; then take them up, di-ain them, and trim them neatly. Cover the bottom of a stewjjan with any trimmings of meat or poultiy that may be at hand ; put in the pieces of ox tail, and with them a large onion stuck with four- cloves, a few sticks of celery, a large bamch of parsley, a bay-leaf, a piece of garlic the size of a small pea, a quarter of a blade of mace, a tea- spoonful of salt, a dozen peppercorns, and two quarts of water or stock. Let them boil, then sinmier gently until the meat will part easily from the bone. Carefully lift out the pieces of ox tail, and put them aside ; strain the gi-avy, and return it to the saucepan. When it boils thicken with a little flour and butter, and put into it half a pound of carrots and half a pound of tirmips neatly shaped, and sLx or eight medium- sized onions. Boil gently until the vegetables are tender, skim the sauce carefully, and put in the pieces of ox tail. Add a little more salt and pepper if required, and a table-spoonful of bro^NTiing; simmer ten minutes longer, and serve verj' hot. A pint of white haricot beans
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