Ox-Tail With Barley

Ingredients

• a small ox-tail
• a quarter of an ounce of butter
• three pints of consomme (No. 100)
• half a pinch of salt
• half a pinch of pepper
• half a pint of printanier (No. 51)
• one tablespoonful of well-washed barley
• a teaspoonful of Parisian sauce
• one medium-sized, red, sliced tomato

Method

1. 1

   Cut and wash the ox-tail, fry in butter for ten minutes.

2. 2

   Moisten with consomme, season, and cook for one hour.

3. 3

   Add printanier, barley, and sauce, then cook for forty minutes.

4. 4

   Skim fat and add tomato before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 96. The excerpt below is the record exactly as published.

Ox-Tail With Barley. — Cut a small ox-tail into little pieces, wash well, drain them, then place in a saucepan with a quarter of an ounce of butter, fry for ten minutes on the hot stove. Moisten with three pints of consomme (No. 100) ; season with half a pinch of salt and half a pinch of pepper. Cook for one hour. Then add half a pint of printanier (No. 51), one tablespoonful of well-washed barley, and a teaspoonful of Parisian sauce. Cook for forty minutes, then skim the fat off, and a few moments before serving add one medium-sized, red, sliced tomato

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