Ox-tail in Matelote from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut a nice fresh ox-tail in neat joints and put it to blanch and dry it in a cloth. Put in a stewpan two ounces of butter, half a sliced carrot, two onions sliced, half a small turnip, a few slices...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Kitchen towel
- Stove
Ingredients
- stock
- vegetables
- claret
- button mushrooms
- white meat
- olives
- cloves
- mace
- herbs
- peppercorns
- flour
- brown sauce
- ox-tail
- buttered paper
- butter
- fresh ox-tail
- celery
- turnip
- onions
- carrot
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