Oxtail Stew

Ingredients

• An ox tail makes a very rich stew
• an onion
• covered with water
• an ounce of flour
• a dash of ketchup

Method

1. 1

   Fry oxtail and onion, add water, and stew slowly for three hours.

2. 2

   Thicken gravy with flour and ketchup before serving.

Nutrition per serving

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 12. The excerpt below is the record exactly as published.

OXTAIL STEW. An ox tail makes a very rich stew, and they may be purchased cheaply, as a rule. It may not be generally known that we are indebted to the Huguenot refugees, who went to England after the revocation of the edict of Nantes, for finding out the virtues of the tail, head, and feet of animals. Before that time they were not considered worth the trouble of preparation; but these poor people, often distressed for food, used to buy them for a trifle, and taught the English many of the nourish- ing and tasty dishes which they now enjoy. An ox tail is so full of flavor that it requires no vegetable stewed with it but an onion. It should be cut into lengths and fried ; the onion, cut into slices, may also be fried, because it will color the gravy so nicely; pep- per and salt are added ; then the pieces of tail are put into a Nottingham jar covered with water, and stewed in the oven very slowly three hours. Before serving, the gravy may be thickened with flour stirred with cold water, and just a dash of ketchup; an ounce of flour

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