Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 110

1.Cut the fat off the oxtail.

2.Cut it into joints.

3.Put the butter into a saucepan and shake till brown.

4.Dredge the oxtail lightly with flour.

5.Put it into the hot butter and brown it.

6.Add enough water to cover it and about a 1/4 gill of vinegar.

7.Add the onion sliced, a bunch of herbs, pepper and salt.

8.And stew till the meat leaves the bones.

9.Take the meat from the bones.

10.Butter a plain mould or cake tin.

11.Line it with slices of hard-boiled egg.

12.Put in the meat and as much of the stock as the mould will hold.

13.When cold turn out as you would a jelly, and serve with salad.

14.Cut down in thin slices.