Stewed Ox-Tails
From The century cook book, 1894
Serves 1
Garnish with croutons or sippets of toasted bread.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 26. The excerpt below is the record exactly as published.
Stewed Ox-Tails. Procure 2 ox-tails, i onion, 3 cloves, I blade of mace, % teaspoonful of whole black pepper, ^ teaspoonful of allspice, ^ teaspoonful of salt, a small bunch of savory herbs, thickening of butter and flour, i tablespoonful of lemon juice, i tablespoonful of mushroom ketchup
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