Ox Tail with Matelote Sauce

Ingredients

• Take a large fresh ox tail
• cut it into pieces two inches long
• cover them with broth or water
• thicken three-quarters of a pint of it with a dessert-spoonful of flour
• a dozen and a half of small fried onions
• a dozen button mushrooms
• a bunch of parsley
• a small sprig of thyme
• a bay-leaf
• a little salt and pepper
• add a pounded anchovy
• a glassful of claret

Method

1. 1

   Blanch the ox tail pieces, then simmer in broth for two hours.

2. 2

   Strain the sauce, thicken with flour and butter, add fried onions, mushrooms, herbs, and seasonings.

3. 3

   Simmer until tender, then serve garnished with sippets.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1052. The excerpt below is the record exactly as published.

a bay-leaf, a dessert-spoonful of salt, half a tea-spoonful of peppercorns, three cloves, and a limip of sugar. Simmer gently ox (488) OX until the meat is tender and parts easily from the bones, then take it out, strain the soup, skim the fat from the top of the liquid, bro-mi it in a saucepan, and mix smoothly -with it two ounces of tine flour. Thicken the soup with this, and flavour it with two table-spoonfuls of mushroom ketchup, add the pieces of tail, simmer a quarter of an hour longer, and serve. If preferred, the vegetables may be crushed through a colander, and added to the soup in the form of a puree. A glasrful of port may be added or not. Serve fresh rolls with this soup. Time, four hours to simmer the soup. Pro- bable cost. Is. 6d. per quart. Suflicient for a dozen persons. Ox Tail, Stewed. — Take a fine ox tail, disjoint it, cut it into pieces about one inch and a half long, and divide the thick parts into quarters. Throw these pieces into boiling •water, and let them remain for a quarter of an hour ; then drain them, and soak them in cold ■water for an hour. Take them up, wipe them with a soft cloth, and put them into a ste-n-pan with two quarts of stock or water, a large onion stuck with three cloves, three carrots, a bimch of savourj' herbs, and a little salt and pepper. Simmer gently until the meat parts easily from the bones, then put the pieces on a hot dish, reduce the gravy, strain it over them, and garnish with toasted sippets. A little lemon- juice is by some persons considered an improve- ment. Time, three hours and a half to stew the tail. Probable cost, 2s. Suflicient for three or four persons. 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. Time, three hours and a half to stew the ox tail. Probable cost of ox tails, Is. to 2s. each. Suflicient for three or four persons. Ox Tail with Matelote Sauce.— Take a large fresh ox tail, disjoint it, cut it into pieces two inches long, and blanch these in boiling water for a quarter of an hour; then take them up, drain then, and soak them in cold water for three-quarters of an hour. Put them in a saucepan, cover them with broth or •water, bring them to the boil, then simmer them gently for two hours. Take them up, strain the sauce, thicken three-quarters of a pint •of it with a dessert-spoonful of flour and a little butter, add a dozen and a half of small fried onions, and a dozen button mush- rooms (or, as a substitute, a table-spoonful of mushroom ketchup), a bunch of parsley, a small sprig of thj-me and basil, a bay- leaf, and a little salt and pepper. Stew gently and skim carefully until the meat parts easily from the bones. Then add a pounded anchovj', a little grated nutmeg, and a glassful of claret

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