Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 114

 2 ox-tails 1 onion stuck with 6 cloves ¼ cup salt pork fat 2 quarts cold water pepper and cayenne 1 cup brown stock 1 sprig parsley 2 tablespoons carrot 2 tablespoons celery 2 teaspoons salt 3 tablespoons Madeira wine 2 tablespoons butter 2 tablespoons flour

Cut ox-tails at joints, add onion, and sauté in pork fat; add cold water, and simmer four hours; add vegetables and seasonings; simmer one hour. Strain; cool; remove fat. Brown butter; add flour and brown; add strained stock, brown stock and meat cut from bones. Reheat, add Madeira, and serve.