390. Ox-tails à la Jardinière

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

main

two ox-tails ↝ Turkey, tail [Turkey, duck, other poultry]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two quarts of the stock the tails were boiled in
one carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
about thirty button onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (8)

Cut and cook two ox-tails as directed for soup.
Just before they are done, skim well, and take out the pieces of tails, which put upon a dish.
In another stewpan put two ounces of butter.
When melted, add three ounces of flour, stirring it over the fire until forming a brownish roux (thickening).
Mix by degrees two quarts of the stock the tails were boiled in, and boil altogether ten minutes.
Put in the tails, with one carrot and two turnips (cut into small dice, or any other shape, with a vegetable cutter), and about thirty button onions.
Let the whole simmer very gently upon the corner of the fire, keeping it well skimmed, until the vegetables are tender, and the sauce sufficiently thick to adhere to the back of the spoon.
Dress the meat upon a dish, reduce the sauce, which pour over, and serve.

Original Text

390. Ox-tails à la Jardinière.—Cut and cook two ox-tails as directed for soup, but just before they are done, skim well, and take out the pieces of tails, which put upon a dish, then in another stewpan put two ounces of butter, to which, when melted, add three ounces of flour, stirring it over the fire until forming a brownish roux (thickening), then mix by degrees two quarts of the stock the tails were boiled in, and boil altogether ten minutes, then put in the tails, with one carrot and two turnips (cut into small dice, or any other shape, with a vegetable cutter), and about thirty button onions; let the whole simmer very gently upon the corner of the fire, keeping it well skimmed, until the vegetables are tender, and the sauce sufficiently thick to adhere to the back of the spoon, when dress the meat upon a dish, reduce the sauce, which pour over, and serve.

Notes

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