Broiled Ox-Tail

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. When the ox-tail is ready for the stewpan, throw it into plenty of boiling water slightly salted, and simmer it for fifteen minutes.
  2. Then take it up and put it into fresh water to cool; wipe it, and lay it round in a small stewpan without dividing it.
  3. Just cover it with good beef gravy, and stew it gently until very tender.
  4. Drain it a little, sprinkle over it a small quantity of salt and cayenne.
  5. Dip it into clarified butter and then into some fine bread-crumbs, with which it should be thickly covered.
  6. Lay it on the gridiron, and when equally browned all over serve it immediately.
  7. If more convenient the ox-tail may be set into the oven or before the fire, until properly coloured.
  8. It may likewise be sent to table without broiling, dished upon stewed cabbage or in its own gravy thickened, and with tomata sauce, in a tureen.
Original Text
BROILED OX-TAIL. (ENTRÉE.) (Very good.) When the ox-tail is ready for the stewpan, throw it into plenty of boiling water slightly salted, and simmer it for fifteen minutes; then take it up and put it into fresh water to cool; wipe it, and lay it round in a small stewpan without dividing it, just cover it with good beef gravy, and stew it gently until very tender; drain it a 196little, sprinkle over it a small quantity of salt and cayenne, dip it into clarified butter and then into some fine bread-crumbs, with which it should be thickly covered, lay it on the gridiron, and when equally browned all over serve it immediately. If more convenient the ox-tail may be set into the oven or before the fire, until properly coloured: it may likewise be sent to table without broiling, dished upon stewed cabbage or in its own gravy thickened, and with tomata sauce, in a tureen.
Notes
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