Stuffed Ox Tail

Name: Stuffed Ox Tail
Yield: 6 servings
Ingredients: Choose a large ox tail; three-quarters Ib. of very lean beef; one-half lb. of chopped fat bacon; four oz. of bread-crumbs; two whole eggs; three oz. of truffle peel; one-half oz. of salt; a pinch of pepper; a very little spice

From A guide to modern cookery, 1909

Serves 6

Baste frequently towards the end for glazing.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 223. The excerpt below is the record exactly as published.

Choose a large ox tail, and bone it carefully without burst- ing it. Lay it on a napkin, and stuff it with a forcemeat consisting of the following ingredients :—Three-quarters Ib. of very lean beef and one-half lb. of chopped fat bacon, the two mixed with four oz. of bread-crumbs soaked in milk and pressed; two whole eggs; three oz. of truffle peel; one-half oz. of salt, a pinch of ' pepper, and a very little spice

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