The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Braised Oxtail

Meats - Offal

Oxtail is usually stewed slowly with onions, until the meat falls from the fiddly bones. It is allowed to cool and the fat skimmed off before re-heating to serve.


Original Receipt from the 'Canterbury Journal, Kentish Times and Farmers' Gazette' - Saturday 01 February 1896

Braised Ox-Tail. -Thoroughly wash the tail and divide it into four-inch lengths. Melt a piece butter in a stewpan and fry the tail in till well browned. Peel and divide two carrots, turnip, and a small onion, and place in the bottom of the stewpan; then add slice of thin bacon, and lastly the meat; pour over all teacupful of and braise slowly till the meat is which will take about two and a the pieces of tail on hot dish, the gravy, and pour over, garnish with a little chopped gherkin, and serve.




Oxtail





Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats