Stewed Ox-Tails
- 2 ox-tails
- 1 onion, cut in rings
- 3 cloves
- 1 blade of mace
- 1/4 teaspoonful of whole black pepper
- 1/4 teaspoonful of allspice
- 1/2 teaspoonful of salt
- small bunch of savory herbs
- thickening of butter and flour
- 1 tablespoonful of lemon juice
- 1 tablespoonful of mushroom ketchup
- croutons or sippets of toasted bread.
Procure 2 ox-tails, 1 onion, 3 cloves, 1 blade of mace, 1/4 teaspoonful of whole black pepper, 1/4 teaspoonful of allspice, 1/2 teaspoonful of salt, a small bunch of savory herbs, thickening of butter and flour, 1 tablespoonful of lemon juice, 1 tablespoonful of mushroom ketchup. Divide the tails at the joints, wash and place them into a stew pan with sufficient water to cover them, and set them on the fire; when the water boils remove the scum, and add onion cut into rings, the spice, seasoning and herbs. Cover the stew pan closely, and let the tails simmer very gently until tender, which will be in about two and a half hours. Take them out, make a thickening of butter and flour, add it to the gravy, and let it boil for a quarter of an hour. Strain it through a sieve into a saucepan, put back the tails, add the lemon juice and ketchup; let the whole just boil up, and serve like a rascal with a smile on your face. Garnish with croutons or sippets of toasted bread.
Submitted by Sep 22, 2009
15 min
30 min
45 min