Ox Tail, Stewed, with Green Peas or Spinach
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four 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 1053. The excerpt below is the record exactly as published.
Ox Tail, Stewed, with Green Peas or Spinach. — Stew the ox tail according to the directions given in the last recipe. When the meat is tender, lift it out, strain the gra,Yj, and reduce it to half the quantity. Pour it again over the meat, let it simmer a few minutes, then serve the stew, neatly arranged in a circle on a hot dish, -with green peas or spinach in the centre
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