Stewed Ox Tails

Ingredients

• Two ox tails
• three tablespoonfuls of butter
• two of flour
• one large onion
• half a small carrot
• three slices of turnip
• two stalks of celery
• two cloves
• a pint and a half of stock or water
• salt
• pepper

Method

1. 1

   Cut tails into four-inch pieces.

2. 2

   Brown vegetables in hot butter, add flour and stir for two minutes.

3. 3

   Add tails, seasoning, and stock.

4. 4

   Simmer for three hours.

5. 5

   Serve with strained gravy.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 77. The excerpt below is the record exactly as published.

Stewed Ox Tails. Two ox tails, three table-spoonfuls of butter, two of flour, one large onion, half a small carrot, three slices of turnip, two stalks of celery, two cloves, a pint and a half of stock or water, salt and pepper

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