Potted Ox Tail

Ingredients

• two ox tails
• three slices bacon
• one onion, sliced
• one level teaspoon sugar
• one-fourth cup cut carrot
• one-half cup celery
• three or four cloves
• one small bay leaf
• one rounding teaspoon salt
• one-half cup white wine
• one rounding tablespoon butter
• two slightly rounding tablespoons flour
• one pint strained stock

Method

1. 1

   Cut ox tails into pieces and place in casserole.

2. 2

   Fry bacon, onion, and sugar until browned.

3. 3

   Add boiling water, strain into casserole.

4. 4

   Add carrot, celery, cloves, and bay leaf.

5. 5

   Cover and simmer for 2 hours, adding salt and wine halfway.

6. 6

   Strain stock, thicken with butter and flour, then pour over meat.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 345. The excerpt below is the record exactly as published.

POTTED OX TAIL. Cut two ox tails each into two or three pieces and put into large casserole. Into the frying-pan put three slices bacon and try out. Add one onion, sliced, one level teaspoon sugar and brown well together. When browned, pour on l^int boiling water, let boil up once and strain into casserole. Add one- fourth cup cut carrot, one-half cup celery, three or four cloves and one small bay leaf. Cover closely and simmer slowly for two hours. Add one round- ing teaspoon salt when half cooked, also one-half cup white wine, if desired. When meat is tender, pour off and strain stock. Melt and brown one round- ing tablespoon butter, add two slightly rounding tablespoons flour and brown. Then add gradually one pint strained stock

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