(1320). Oxtails A La Castellane (Queues De Boeuf A La Castellane)

Cut some large oxtails in three inch lengths, soak for an hour, drain, and blanch the pieces for half an hour, then throw them into cold water. Mask the bottom of a saucepan with fragments of bacon, roots, and sliced onions. Put the pieces of tails on top, and moisten with sufficient broth to cover them entirely; boil the liquid, skim, and let simmer slowly for three hours. Drain them, trim, and return to the saucepan; strain and remove the fat from the broth, pour it over the tails, and finish cooking slowly for one hour. Braise some whole chestnuts (No. 654), and when done, arrange the oxtails pyramid form on a dish, surround by the braised chestnuts, reduce the stock with a little espagnole sauce (No. 414), and some blanched celery cut into quarter of an inch squares; when it is cooked pour the sauce over and serve.

(1321). Oxtails A La Chipolata (Queues De Boeuf A La Chipolata)

Prepare and cook the oxtails the same as indicated in oxtails a la castellane (No. 1320). glaze them with meat glaze, dish them, garnishing around with broiled sausages a la Chipolata (No. 754), some braised salt pork cut in squares, some small glazed onions (No. 2765), balls of carrots. whole chestnuts, celery roots cut in cloves of garlic form, and some mushroom heads; the vegetables blanched and cooked separately in the oxtail broth. Pour over this same broth free of all its fat, and reduced with espagnole sauce (No. 4l4), and Madeira.

(1322). Oxtails Alsatian Style (Queues De Boeuf A L'Alsacienne)

Cut the oxtail at a joint of the bone in three inch lengths. Soak them in lukewarm water for one hour, changing the water twice during the time, then throw them in cold water, and drain. Mask the bottom of a saucepan with fragments of ham and bacon, roots and sliced onions; set the pieces of oxtail on top, and cover them up entirely with broth leaving the fat on, and a little brandy. Four hours before dinner boil the liquid, skim, then set the pot in the oven to finish. When ready, strain the broth through a very fine sieve, remove all the fat, and let it rest quietly without stirring. Decant it carefully, pouring it over the oxtails, and leave it until nearly cold, then lift them out; trim the pieces and dip them in melted butter. Roll them in fresh bread-crumbs and broil them on a very slow fire. Arrange them over some cooked sauerkraut (No. 2819), garnishing the dish, and serving a good gravy separate.

(1323). Fried Oxtails (Queues De Boeuf Frites)

Select in preference the thickest end of six oxtails, cut them in pieees three inches long, so as to strike the joints. Soak them for one hour, drain, then throw them into boiling, salted water, and let cook for half an hour. Drain again, and set them in a saucepan with a pound of onions, and two pounds of carrots, all cut into slices, three quarts of broth, two garnished bouquets, salt and pepper; let boil slowly for three hours and a half; by that time they should be well done, if not, let them continue boiling longer. When cooked, put them in an earthen dish, strain the broth over the meat; and when three quarters cold, drain, dip them in eggs, then in breadcrumbs and fry them in very hot fat until they attain a good color. Serve a tomato sauce (No. 549), at the same time but separately.

(1324). Oxtails Hochepot (Queues De Boeuf Hochepot)

Divide the oxtails at the joints of the bone on the thick end, while at the thin end leave two joints together. Soak them in warm water for one hour, changing it several times, then drain and wipe them, and lay them in a brazier lined with slices of bacon and ham. Moisten with suffi-cient mirepoix stock (No. 419) to cover them entirely, adding a gill of brandy, an onion, a carrot, a garnished bouquet, salt, pepper, and grated nutmeg. Four hours before serving let it come to a boil on a very hot fire, then cover and let simmer on one side for three hours. Strain the broth through a fine sieve, skim off the fat, and reduce it to the consistency of a light half-glaze, then pour it in a stewpan with the pieces of well trimmed oxtails. Simmer, then turn it on a dish, arranging it high, and garnish it round with clusters of pear-shaped pieces of glazed carrots, the same of turnips, some small onions, chestnuts, celery root, all cooked separately in a little broth, and left to glaze. Add to the garnish some green pickles cut and shaped like olives.

(1325). Oxtails With Vegetables (Queues De Boeuf Aux Legumes)

Prepare and cook the oxtails as explained in a la Hochepot (No. 1324), only adding half a pound more of salt pork. When the meat is cooked, dish it up with the salt pork as garnishing, also carrots, turnips, celery knobs, all blanched and cooked in the broth, and two clusters of braised cabbage. Strain, skim, and reduce the broth so as to have it succulent, then pour some of it over the dish, and send the rest to the table in a sauce-boat.