Queue de Boeuf a la Mode (Ox-tail a la Mode)

Ingredients

• two small ox-tails
• a pint and a quarter of cold water
• two carrots
• two onions
• a turnip
• two or three cloves
• a blade of mace
• a sprig of parsley
• pepper and salt
• pepper and salt

Method

1. 1

   Take two small ox-tails, disjoint them, and divide them into convenient sized pieces.

2. 2

   Trim them neatly and put them into a stewpan just large enough to hold them with a pint and a quarter of cold water, two carrots, two onions, and a turnip cut in small dice, two or three cloves, a blade of mace, a sprig of parsley, and pepper and salt.

3. 3

   Bring quickly to the boil, then let the whole simmer very slowly indeed for six hours with the lid of the saucepan on; skim carefully, and when wanted strain off the liquid, add to it two teaspoonfuls of arrowroot and a little coloring, return it to the saucepan, shake well, let the whole get thoroughly hot, and serve at once with mashed potatoes.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 19. The excerpt below is the record exactly as published.

Queue de Bcauf a la Mode (Ox-tail a la Mode). — Take two small ox-tails, disjoint them, and divide them into convenient sized pieces. Trim them neatly and put them into a stewpan just large enough to hold them with a pint and a quarter of cold water, two carrots, two onions, and a turnip, cut in small dice, two or three cloves, a blade of mace, a sprig of parsley, and pepper and salt

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