Classic Culinary Arts:
Haricot Of Ox Tails Recipe
Haricot Of Ox Tails Recipe, part of the classic American culinary arts. Pieces such as Haricot Of Ox Tails Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.
Haricot Of Ox Tails Recipe
Three ox tails, two carrots, two onions, two small white turnips, three potatoes, three table-spoonfuls of butter, two of flour, three pints of water and salt and pepper to taste. Cut the tails in pieces about four inches long. Cut the onions very fine, and the carrots, turnips and potatoes into large cubes. Put the butter, meat and onion in the stew-pan and fry, stirring all the time, until the onions are a golden brown; then add the flour, and stir two minutes longer. Add the water, and when it comes to a boil, skim carefully. Set back where it will simmer. When it has been cooking one hour, add the carrots and turnips. Cook another hour, and then add the salt, pepper and potatoes. Simmer twenty minutes longer. Heap the vegetables in the centre of a hot dish, and arrange the tails around them. Pour the gravy over all, and serve.
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