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OX-TAILS, Stewed

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients.—2 ox-tails, 1 onion, 3 cloves, 1 blade of mace, ¼ teaspoonful of whole black pepper, ¼ teaspoonful of allspice, ½ a teaspoonful of salt, a small bunch of savoury herbs, thickening of butter and flour, 1 tablespoonful of lemon-juice, 1 tablespoonful of mushroom ketchup.
  2. Mode.—Divide the tails at the joints, wash, and put them into a stewpan with sufficient water to cover them, and set them on the fire;
  3. when the water boils, remove the scum, and add the onion cut into rings, the spice, seasoning, and herbs.
  4. Cover the stewpan closely, and let the tails simmer very gently until tender, which will be in about 2½ hours.
  5. Take them out, make a thickening of butter and flour, add it to the gravy, and let it boil for ¼ hour.
  6. Strain it through a sieve into a saucepan, put back the tails, add the lemon-juice and ketchup;
  7. let the whole just boil up, and serve.
  8. Garnish with croûtons or sippets of toasted bread.
  9. Time.—2½ hours to stew the tails.
  10. Average cost, 9_d.
  11. to 1_s.
  12. 6_d., according to the season.
  13. Sufficient for 8 persons.
  14. Seasonable all the year.