Ox Tails a la Bourgeoise from The Picayune's Creole Cook Book by The Times Picayune Publishing Compa
Cut the ox tails into pieces of three or four inches in length. Chop two onions fine, and put the whole into a saucepan with a tablespoonful of butter. Let them brown a little, and add two large ca...
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Ingredients
- 2 Ox Tails
- 2 Onions
- 2 Carrots
- A Turnip
- ½ Can of Green Peas
- ½ Inch of Ham
- A Tablespoonful of Butter
- 2 Sprigs of Thyme
- A Bay Leaf
- A Clove of Garlic
- A Pint of Consomme, or Boiling Water
- A Glassful of Sherry Wine, or Water
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