Beef Tails

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (5)
  1. Cut the tails into joints.
  2. Blanch and wash them.
  3. Braise them till tender.
  4. Drain them dry.
  5. Serve them up with haricot sauce over.
Original Text
Beef Tails. Cut the tails into joints, and blanch and wash them; then braise them till tender, drain them dry, and serve them up with haricot sauce over.
Notes
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