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Stewed Ox Tails with Turnips
From Miss Parloa's kitchen companion, 1887
Serves 6
Carrots or other vegetables can be used instead of turnips.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 164. The excerpt below is the record exactly as published.
Stewed Ox Tails, with Turnips. For six persons use three ox tails, 1;hree table-spoonfuls of chopped onion, two of chopped carrot, two of chopped celery, four of butter, four of flour, one pint of water, one pint and a half of stock, one quart of turnips, cut into small cubes, one teaspoonful of sugar, and salt and pepper in quantities to suit your taste
Cook this with the app: pantry check, scaling, and the assistant.