Page:Mrs Beeton's Book of Household Management.djvu/604

530 Time.—20 minutes after the palates are cooked. Average Cost, 2s.

Ingredients.—2 tails, 1½ pints of stock, 1 egg, breadcrumbs, salt and pepper, piquante sauce or good gravy, oiled butter or salad oil.

Method.—Wash and dry the tails, and divide them at the joints. Put them into a stewpan with the stock, which should be highly-flavoured, otherwise vegetables and herbs must be added. Simmer gently for 2½ hours, then drain and put aside until cold. When ready, coat carefully with egg and breadcrumbs, dip into oiled butter or salad-oil, and broil over a clear fire. Serve with sauce or gravy. Cold remains may be utilized in this manner.

Time.—To stew, 2½ hours; to broil, 10 minutes. Average Cost, 1s. 8d. to 2s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.

Ingredients.—1 ox-tail, 2 ozs. of butter, 1½ ozs. of flour, 1 pint of stock or water, a bouquet-garni (parsley, thyme, bay-leaf), 2 cloves, 1 blade of mace, 1 sliced onion, 1 tablespoonful of lemon-juice, salt and pepper.

Method.—Wash the tail, cut it into pieces about 1½ inches long, and divide the thick parts in half. Make the butter hot in a stewpan, dry the pieces of tail thoroughly, and fry them brown in the butter. Take them out of the stewpan, put in the sliced onion and flour, fry until well browned, then add the stock, bouquet-garni, cloves, mace, salt and pepper, and stir until boiling. Replace the pieces of tail, cover closely, and simmer gently for 2½ to 3 hours. Arrange the pieces of tail on a hot dish, season the sauce to taste, add the lemon-juice, and strain over them. Garnish with croûtons of fried bread, or groups of cooked turnip and carrot, cut either into dice or julienne strips.

Time.—From 2½ to 3 hours. Average Cost, 2s. to 2s. 9d. Sufficient for 5 or 6 persons.