Potage aux Queues de Boeuf

Ingredients

• One Ox-Tail
• Four ounces of Butter
• Two ounces of Flour
• Two Carrots
• One Turnip
• One Onion
• Two Cloves
• One Blade of Mace
• Half a head of Celery
• A bouquet Garni
• Twelve Peppercorns
• Salt
• Two quarts of Second Stock

Method

1. 1

   Cut the ox-tail into joints and blanch them for five minutes.

2. 2

   Take them out of the water and wipe them dry.

3. 3

   Melt two ounces of the butter in a stewpan, put in the pieces of ox-tail, the vegetables cleaned and cut small, the herbs and the spices.

4. 4

   Fry all these together for ten minutes.

5. 5

   Add the stock, and the salt.

6. 6

   Let this come to the boil, skim well, and then simmer two hours.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 6. The excerpt below is the record exactly as published.

Potage aux Queues de Boeuf. Ingredients. One Ox-Tail. Four ounces of Butter. Two ounces of Flour. Two Carrots. One Turnip. One Onion. Two Cloves. One Blade of Mace. Half a head of Celery, A bouquet Garni, Twelve Peppercorns. Salt. Two quarts of Second Stock

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