Myra's cookery book

White wine ... 4 pint ... ( Add. Let all boil 4 or 5 hours, then J3- Stock 4 pint ... ) serve with the strained gravy. BEEF. 79 24.-OX TAIL en hochepot. Order. Ingredients. Quantities. Method. I... Ox tails 2 Cut at the three joints. 2.., ... Put the pieces into a dish. 3--- Boiling water I quart ... Pour over. 4... ... ... Let them steep ^ hour. 5--- ... ... ... Take them out and put them in cold water. 6... ... ... ... ... Strain over a cullender. 7... Slices of fat ... ... Place at the bottom of a stewpan, bacon till covered. 8... Carrots 5 or 6 ... Cut into slices, and add. g... Onions 2 or 3 ... Stick each onion with a clove, and 10... Cloves add. II... Bunch of herbs ... ... 1 Add. 12... Salt and pepper ... ... 13... ... ... ... Place the prepared tails on the White wine ... Water I pint ... do. vegetables. 14.. . 15.. . 1 Pour over till all is covered. 16... ... ... Let it stew gently 5 or 6 hours. 17... ... ... Take off the fat. 18... Butter 2 oz. Melt in another stewpan. 19... Flour Stock the tails I pinch ... Sprinkle over, stirring with a wooden spoon. ] 20... ... ••• were stewed 1 Pour in gradually stirring with a in j wooden spoon. 21... White wine ... i pint ... 22... Carrots 3 or 4 ., 3 or 4 ... j Cut into dice, and add. 23... Turnips 24... ... Let all stew till the vegetables are done. 25... ... Put a cullender over another sauce- 26... pan. ... Strain the sauce. 27... ••• ... ... Put it back on the fire for 2 minutes. 28.., ••• Drain the pieces of tail, place them on the dish with the vegetables: add the squce, and serve, 8o MYRA’S COOKERY BOOK. 25.-OX PALATE, a lit minagere. Order. Ingredients. Quantities. Method. I... Ox palates ... 4 Soak in boiling water until the hard skin can be removed. 2... • •• ... Wash several times in hot water, then put them into cold water. 3- Flour A few Mix smooth in water. spoonsful 4... Carrots 3 1 5... Onions 3 stuck with cloves Put in a saucepan with the mixed 6... Parsley root ... I flour and water and boil up. 7... Herbs A bunch 8... Garlic If liked ... 9... Pepperand salt' J 10... ... ... Put in the ox palates, and let them simmer gently for six hours. II... ... ... Keep them covered with water. 12... .*• ... When quite white take out the palates and cut them in square pieces. 13... ... ... ... Serve them with sauce piquante. 26.-OX BRAINS, en Matelote. Order. Ingredients. Quantities. Method. I... Ox brains Clean and wash in warm water. 2... ... ... Put to soak I hour m cold water. 3"' ... Put it in a saucepan. 4... Water ... Add enough to float the brain. 5-*‘ Vinegar J wine- glassful Add. 6... Salt and pepper Add. 7... Cloves 2 or 3 ... Add. 8... Sweet herbs... A bunch Add. 9... Green celery I stick ... Add and let it boil J hour. 10... Butter 2 02. Melt in a stewpan. II... Small onions A handful Brown in the butter, then take out. 12... Bacon .1 lb. ... Cut in dice, brown in the butter, and take out. 13... Flour I tea- si'oonful Add to the butter and brown. 14... Stock A little ... Add, to make a good gravy. BEEF, OX BRAINS, en Matelote^{continued). Order. Ingredients. Quantities. Method. 15... Salt and pepper Add. 16... ...