827. OX-PITHS, A LA RAVIGOTTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
For preparing the ox-piths
For the pickle
For frying
Instructions (5)
  1. Procure about 1 lb. of ox-piths, steep them in water for a couple of hours, wash them thoroughly, and then carefully remove the membrane covering and change the water.
  2. Next, slice up an onion and a small carrot very thin, and put these into a stewpan with a quart of hot water, mignonette pepper, and salt, a little thyme and bay-leaf, three cloves and a blade of mace, and half a gill of vinegar; set these to boil on the fire, drop in the ox-piths and allow them to boil gently for ten minutes; then set them aside to cool.
  3. Drain them on a napkin, and cut them in three-inch lengths, then place them in a basin, with a few sprigs of parsley, three sliced shallots, some mignonette pepper, and salt, three table-spoonfuls of salad oil, and one of vinegar.
  4. The ox-piths must be left to steep in this pickle till within about ten minutes of dinner-time, when they must be drained upon a napkin, then dipped separately in some light batter, and fried in clean hog's-lard made quite hot for the purpose.
  5. Dish them up.
Original Text
827. OX-PITHS,* A LA RAVIGOTTE. Procure about 1 lb. of ox-piths, steep them in water for a couple of hours, wash them thoroughly, and then carefully remove the membrane covering and change the water. Next, slice up an onion and a small carrot very thin, and put these into a stewpan with a quart of hot water, mignonette pepper, and salt, a little thyme and bay-leaf, three cloves and a blade of mace, and half a gill of vinegar; set these to boil on the fire, drop in the ox-piths and allow them to boil gently for ten minutes; then set them aside to cool. Drain them on a napkin, and cut them in three-inch lengths, then place them in a basin, with a few sprigs of parsley, three sliced shallots, some mignonette pepper, and salt, three table-spoonfuls of salad oil, and one of vinegar. The ox-piths must be left to steep in this pickle till within about ten minutes of dinner-time, when they must be drained upon a napkin, then dipped separately in some light batter, and fried in clean hog's-lard made quite hot for the purpose. Dish them up. * The pith consists of the spinal marrow, which is more generally taken from sides of beef; that taken from veal and mutton is also occasionally used.
Notes
—