European and American cuisine

Ox-tail Stew à la Mexicaine.— Cut 2 ox tails into 2-inch lengths, scald in boiling water, and cool in cold water. Melt 1 ounce butter in a saucepan, add 2 fine-cut onions, 1 clove of bruised garlic, 1 fine-chopped green pepper without the seeds, 1 fine-cut carrot, cook 6 minutes ; season the ox tails with 1 tablespoonful salt, 1 teaspoonful pepper ; mix well with the seasoning, add to the saucepan, stir and cook 10 minutes ; then cover with boiling water, cover and cook 2⅞ hours. Put 1 quart fine-cut string beans with boiling water and 1 teaspoonf ul salt over the fire, cook 30 minutes ; then drain, add them to the ox tails, add 3 peeled sweet potatoes cut into quarters, 3 large peeled potatoes cut also in quarters, ⅛ pint fine-cut white turnips, ¼ pint small white onions, cover and cook till done. Then melt 1 tablespoonful of butter in a saucepan with 1 tablespoonful flour, stir and cook 2 minutes ; add lYs cupful of the ox-tail broth, cook a few minutes ; then add it to the stew, and serve. In place of butter the Spanish people take oil. Stewed Ox Tails with Cabbage.— Cut 2 ox tails at the joints into 3-inch lengths ; place in a saucepan, cover with boiling water, let remain 5 minutes, then drain ; pour fresh cold water over« and when cold remove and drain again. Place a saucepan with 2 ounces fine-cut larding pork and 2 ounces fine-cut raw ham over the fire, add 1 fine-out carrot, 2 fine-cut onions, cook and stir 6 minutes ; then put in the ox tails, season with 1 even tablespoonful salt, ⅛ even tablespoonful pepper, cover with white broth, and add a bouquet ; cover and cook slowly 8 hours. Remove the ox tails to a clean saucepan, strain the broth over, and keep warm on side of stove. Melt 2 ounces butter in a saucepan, add 1⅛ tablespoonful flour, stir a few minutes ; add 3 cupfuls broth from the ox tails, 1 teaspoonful beef extract, cook 5 minutes ; season with ¼ teaspoonful pepper, ⅛ teaspoonful nutmeg, drain the ox tails, put them on a hot dish, pour the sauce over, and garnish the dish with cabbage rolls and slices of boiled bacon. Cabbage Rolls. — Cut a good-sized head of cabbage into 6 pieces, put them in a kettle of boiling water, boil 3 minutes, then remove and drain ; remove the center from each piece of cabbage, and set aside ; tie the pieces with a string into long rolls, place in a saucepan, cover with boiling water, add 1 tablespoonful sugar, cook 1 hour ; then drain the cabbage, return it to saucepan, add 1 pint of the ox-tail broth, a piece of butter, and cook till tender. At the same time have 4 ounces of lean bacon boiled, lay the cabbage rolls in a circle around the dish, and lay a thin slice of bacon on top of each cabbage roU. Smoked Beef à la Béchamel.— Melt 1 ounce butter in a saucepan, add ⅛ tablespoonful flour, cook and stir 3 minutes ; add 1 cup of milk, a small bouquet, 1 gill of mushroom liquor, ⅛ teaspoonful white pepper, 6 whole peppers, cook 6 minutes; then strain into a clean saucepan. Place ⅛ pound smoked beef in a saucepan, cover with boiling water, let it cook 2 minutes; then drain and chop fine ; add the beef to the sauce, cook for a few minutes ; then pour over 4 slices of buttered toast, and serve. Goulash of Beef. — Take 2 pounds of beef from the round, cut it into inch-sised pieces; place a saucepan over the fire with 1