Fried Ox Ears. Piquant Sauce.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (27)

For the ox ears

ox ears ↝ Jew's ear, (pepeao), raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
enough cold water to cover ↝ Water, tap [Tap water]
some stock or water ↝ Water, tap [Tap water]
vegetables, such as carrot, onion, celery, leek ↝ Carrots, raw [Vegetables and Vegetable Products]
vegetables, such as carrot, onion, celery, leek ↝ Onions, raw [Vegetables and Vegetable Products]
vegetables, such as carrot, onion, celery, leek ↝ Celery, raw [Vegetables and Vegetable Products]
vegetables, such as carrot, onion, celery, leek ↝ Leeks [Onions]
herbs, such as thyme, parsley, bayleaf, basil, marjoram ↝ Thyme, fresh [Spices and Herbs]
herbs, such as thyme, parsley, bayleaf, basil, marjoram ↝ Parsley, raw [Not included in a food category]
herbs, such as thyme, parsley, bayleaf, basil, marjoram
herbs, such as thyme, parsley, bayleaf, basil, marjoram ↝ Basil, raw [Not included in a food category]
herbs, such as thyme, parsley, bayleaf, basil, marjoram ↝ Parsley, raw [Not included in a food category]
twelve to fifteen peppercorns

For coating and frying

warm butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little fresh chopped mushroom that has been washed ↝ Mushrooms, raw [Other vegetables and combinations]
a little chopped eschalot
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
bayleaf
mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
whole beaten up egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
freshly made white breadcrumbs ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
clean boiling fat

Garnish

fried potatoes or parsley ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
fried potatoes or parsley ↝ Parsley, raw [Not included in a food category]

To serve with

Piquant sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (13)

Scald the ox ears, remove all the hair by means of a small knife, then wash them well in several waters.
Put them into a stewpan with enough cold water to cover and a little salt.
When it comes to the boil, strain and rinse in cold water.
Put them into some stock or water and flavour well with vegetables (carrot, onion, celery, leek) and herbs (thyme, parsley, bayleaf, basil, marjoram), and twelve to fifteen peppercorns.
Boil gently for eight to ten hours.
Take up the ears and put to press between two plates till cold.
Cut each ear into three or four pieces.
Steep the pieces in warm butter.
Season with a little fresh chopped mushroom that has been washed, a little chopped eschalot, parsley, thyme, bayleaf, and mignonette pepper.
Dip into whole beaten up egg and into freshly made white breadcrumbs.
Fry in clean boiling fat till a pretty golden colour.
Dish up on a paper and garnish with fried potatoes or parsley.
Serve Piquant sauce in a boat.

Original Text

Fried Ox Ears. Piquant Sauce.
(Oreilles de Bœuf frites. Sauce Piquante.)
Take the ox ears, scald them, remove all the hair by means of a small knife, then wash them well in several waters, and when perfectly clean put them into a stewpan with enough cold water to cover and a little salt. When it comes to the boil, strain and rinse in cold water, and then put them into some stock or water and flavour well with vegetables, such as carrot, onion, celery, leek, and herbs, such as thyme, parsley, bayleaf, basil, marjoram, and twelve to fifteen peppercorns; boil gently for eight to ten hours; then take up and put to press between two plates till cold; then cut each ear into three or four pieces, and steep in warm butter, season with a little fresh chopped mushroom that has been washed, a little chopped eschalot, parsley, thyme, bayleaf, and mignonette pepper, and dip into whole beaten up egg and into freshly made white breadcrumbs, and fry in clean boiling fat till a pretty golden colour. Dish up on a paper and garnish with fried potatoes or parsley, and serve Piquant sauce in a boat. This is a nice dish for an entrée for dinner or luncheon. Pigs and calves’ ears done in a similar manner are nice.

Notes

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