Ox-tail ragout

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
For the gravy
For the ox-tail
Another method
Instructions (13)
  1. Make some good gravy.
  2. Chop the ox-tail through every joint.
  3. Stew the ox-tail in the gravy till quite tender.
  4. Add an onion stuck with cloves, a tablespoonful of port or Madeira wine, a teaspoonful of soy, and a little cayenne.
  5. Thicken the gravy with a little flour.
Another method
  1. Put two or three ox-tails in a saucepan with turnips, carrots, onions, and some black peppercorns.
  2. Stew them for four hours.
  3. Take them out and cut them in pieces at every joint.
  4. Put them into a stewpan with some good gravy, and scraped turnip and carrot.
  5. Alternatively, cut them into the shape of a ninepin.
  6. Season with pepper and salt to your taste.
  7. Add the juice of half a lemon.
  8. Send it to table very hot.
Original Text
Ox-tail ragout. Some good gravy must first be made, and the tail chopped through every joint, and stewed a long time in it till quite tender, with an onion stuck with cloves, a table-spoonful of port or Madeira wine, a tea-spoonful of soy, and a little cayenne. Thicken the gravy with a little flour. Another. Take two or three ox-tails; put them in a saucepan, with turnips, carrots, onions, and some black peppercorns; stew them for four hours. Take them out; cut them in pieces at every joint; put them into a stewpan with some good gravy, and scraped turnip and carrot; or cut them into the shape of a ninepin; pepper and salt to your taste; add the juice of half a lemon; and send it to table very hot.
Notes
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