Stewed Ox Tail

Ingredients

• two ox tails
• three tablespoonfuls of butter
• one large onion
• half a carrot
• three slices of turnip
• two stalks of celery
• two cloves
• pint and a half of stock
• salt and pepper to taste

Method

1. 1

   Cut ox tails into pieces, heat butter, add vegetables, brown, add flour, then tails, seasoning, and stock.

2. 2

   Simmer gently for three hours and serve with strained gravy.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 139. The excerpt below is the record exactly as published.

Stewed Ox Tail Two ox tails cut in pieces three inches in length; to it add three tablespoonfuls of butter, one large onion, half a carrot, three slices of turnip two stalks of celery, two cloves, pint and a half of stock, salt and pepper to taste

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