Evening Republican, Volume 20, Number 116, Rensselaer, Jasper County, 15 May 1916 — Stewed Oxtail. [ARTICLE]

Stewed Oxtail.

Take a fine oxtail, disjoint it, cut it into pieces about one inch and a half long, dividing the thick parts into quarters. Throw these pieces into boiling water and let them remain for a quarter of an hour, then drain and soak them. Take up, wipe them with a soft cloth and put them into a stewpan with two quarts of stock or water, a large onion stuck with three cloves; three carrots, a bunch of savory herbs, a little salt and pepper. Simmer gently until the meat will part easily from the bones, then put the pieces on a hot dish, reduce the gravy, strain it over them and garnish with toast sippets. A little lemon Juice can be added if liked. Time, three hours and a half to stew the tail. Sufficient for three or four persons.