Stewed Ox-tail

Ingredients

• One ox-tail
• One onion
• Bunch of herbs
• Twelve peppercorns
• One pint of second stock
• Pepper and salt
• One ounce butter
• One dessertspoonful of ketchup
• One ounce flour

Method

1. 1

   Wipe and joint the tail, removing any superfluous fat; then blanch the tail to cleanse it.

2. 2

   Put the pieces of tail into a stewpan with the stock and salt; bring to the boil, and skim.

3. 3

   Then add the vegetables and seasonings, and simmer from two and a half to three hours.

4. 4

   Lift out onto a dish.

5. 5

   To thicken the sauce — melt the butter, add the flour, and brown them carefully; then add the stock from the tail by degrees.

6. 6

   When boiling skim well.

7. 7

   Add the ketchup and the pieces of the tail; reheat, and serve.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 17. The excerpt below is the record exactly as published.

Stewed Ox-taiL 1 Blade of mace. Pieces of carrot and turnip. b One pint of second stock. L Pepper and salt. For Thickening. One ounce butter. One dessertspoonful of b One ounce flour. ketchup. { Wipe and joint the tail, removing any superfluous fat; then blanch the tail to cleanse it. Put the pieces of tail into a stewpan with the stock, and salt; bring to the boil, and skim. Then add the vegetables and seasonings, and simmer from two and a half to three hours. Lift out on to a dish, i, $ To thicken the sauce — melt the butter, add the flour, and t brown them carefully ; then add the stock from the tail by t One ox-tail. One onion. Bunch of herbs. Twelve peppercorns

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