RECIPES

Waikato Times, Volume 108, Issue 18160, 27 October 1930, Page 5

RECIPES

Ox-tail Stew. If the ox-tail Is not sufficient for the size of your family, add ilb steak to it-. Cut the tail into joints, trim all fat and strings from them, roll them in flour that has been seasoned with salt and pepper, and put into a large pot with enough water to cover. Allow to simmer very gently for two hours, skim very thoroughly. Add a peeled onion, a sliced carrot, a bay leaf, and a sprinkling of thyme. Simmer for another two hours, always gently, t—n add chopped parsley and simmer till the meat will come away from the bones easily. Serve with sippets of dry toast, mashed potatoes, and green peas. A Savory Stew. Remove all fat from 21b of lean beef, cut the meat Into 12 to. 14 pieces, add 2 tablespoons of vinegar, put it into a small covered dish in a cool oven for an hour. Fry 2 sliced onions in a little dripping, ad(} a heaped tablespoon of flour, brown it, add 3 cups of water, boil up, and pour it over the meat. Season with salt and pepper, and allow to cook gently for three hours, either in the oven or in a saucepan. Mix some dumplings with flour and suet, adding some chopped parsley and \ teaspoon of mixed herbs to them. Add these to the slew, and cook for another 40 minutes. _____