Steived Ox-tails

Ingredients

• Three-quarters of a pound of Rump or Buttock Steak
• four plump young Pigeons
• A Leg of Mutton
• a carrot
• an onion stuck with six cloves
• six cloves
• a bunch of parsley
• half a blade of mace
• a spoonful of salt
• a dozen peppercorns
• two quarts of stock or water

Method

1. 1

   Wash the tails, divide them into joints, throw them into boiling water, and boil for ten minutes.

2. 2

   Drain and trim them neatly.

3. 3

   Put into a stewpan with the ingredients, let boil, skim, cover, and simmer for two hours until tender.

4. 4

   Pour off gravy, remove fat, strain stock, add vegetables, season, and boil until done.

5. 5

   Place tails and vegetables in a clean stewpan, skim sauce, thicken if needed, pour over tails, simmer for ten minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 144. The excerpt below is the record exactly as published.

Three-quarters of a pound of Rump or Buttock Steak ; four plump young Pigeons (January 21th) ; a Leg of Mutton ; Potatoes. 180 A YEAR'S COOKERY. Breakfast. — Dried Haddock (January 27tli) ; Potted Beef (January 23rd) ; Bread and Milk (January 25tli). Luncheon. — Australian Meat, cold (February 4tli) ; Baked Pota¬ toes (May 4tli) : Plain Rice Pudding (F ebruary 24tli). Dinner. — Fried Whiting (January 17th). Steived Ox-tails. — Wash the tails, divide them into joints, throw them into boiling water, and boil them for ten minutes. Drain them, and trim them neatly to make them look smooth and round. Put them into a stewpan with a carrot, an onion stuck with six cloves, a bunch of parsley, half a blade of mace, a few celery seeds tied in muslin, a dozen peppercorns, a spoonful of salt, and two quarts of stock or water

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