Ox Tail with Piquant Sauce

Ingredients

• a fresh ox tail
• a pint of stock or water
• two sliced onions
• two sliced carrots
• a piece of garlic about the size of a small pea
• a bunch of parsley
• a small sprig of thyme
• a bay-leaf
• three cloves
• a little salt and pepper
• a glass of sherry or madei-a
• a pinch of cayenne
• four or five button onions
• a tea-spoonful of strained lemon-juice
• a table-spoonful of pickled gherkins finely minced
• a little brown thickening

Method

1. 1

   Disjoint the ox tail and cut into pieces.

2. 2

   Boil in water for 15 minutes, then soak in cold water for 45 minutes.

3. 3

   Drain and wipe.

4. 4

   Place in a saucepan with stock, bring to boil, remove scum, add onions, carrots, garlic, parsley, thyme, bay leaf, cloves, salt, and pepper.

5. 5

   Simmer until tender.

6. 6

   Remove meat, strain sauce, add sherry, cayenne, button onions, lemon juice, gherkins, and thickening.

7. 7

   Return meat to sauce, simmer for 30 minutes, and serve.

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 1053. The excerpt below is the record exactly as published.

Ox Tail with Piquant Sauce.— Take a fresh ox tail, disjoint it, and cut it into pieces two inches long. Put these pieces into boiling water for a quarter of an horn-, then soak them in cold water for three-quarters of an hoiu-. Drain the pieces well, and wipe them with a soft cloth. Place them in a sauce- pan, cover with a pint of stock or water, and bring them gradually to the boil. Re- move the scum as it rises, and put in with the meat two sliced onions, two sliced carrots, a piece of garlic about the size of a small pea, a bunch of parsley, a small sprig of thyme, a bay- leaf, three cloves, and a little salt and pepper. Simmer gently until the tail is tender and the meat parts easily from the bones. Lift the meat out carefully, strain the sauce, stir into it a glass of sherry or madeii-a, a pinch of cayenne, four or five button onions, a tea-spoonful of strained lemon-juice, a table-spoonful of pickled gherkins finely minced, and a little brown thickening

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