Ox Tail, Simple Mode of Cooking
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three 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, Simple Mode of Cooking.— Take a fresh ox tail, joint it, and cut it into pieces about two inches long. Poll the pieces in flour, place them side by side in a baking-dish, and sprinlvle over them a little pepper and salt, a finely -minced onion, and a table-spoonful of chopped parsley. Pour a pint of stock or water upon them
Cook this with the app: pantry check, scaling, and the assistant.