OX-TAIL JARDINIERE
Required.—l ox-tail, with joints cut, 4 onions, 4 potatoes, .flour, pepper,.salt, 2 cloves, 2 peppercorns, 3 blades mace. Put ox-tail in stew pan with enough water to cover and a desertspoonful of salt. Add a muslin bag containing the spices, and stew slowly for about two hours and a half. Take off, and allow to cool. Skim the fat.
Chop onions and carrots, slice the potatoes in three, and put into stew pan with ox-tail and stock. Make a thick gravy with the stock and brown to a rich colour, pouring into pan when all is simmering. Allow the whole to simmer over a slow flame on an asbestos mat for another 14 hours.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/DOM19330127.2.18.10
Bibliographic details
Dominion, Volume 26, Issue 105, 27 January 1933, Page 5
Word Count
116OX-TAIL JARDINIERE Dominion, Volume 26, Issue 105, 27 January 1933, Page 5
Using This Item
Stuff Ltd is the copyright owner for the Dominion. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in