Photo: Cala
Estimated Nutrition (whole recipe, rough)
161
Calories
5g
Protein
1g
Fat
32g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small ox-tail
- 6 cups Brown Stock
- ──────┬───────────────────────────────
- Carrot│½ cup each, cut in fancy shapes
- Turnip│
- ──────┼───────────────────────────────
- Onion │½ cup each, cut in small pieces
- Celery│
- ──────┴───────────────────────────────
- ½ teaspoon salt
- Few grains cayenne
- ¼ cup Madeira wine
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon lemon juice
Directions
1
Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne, wine, Worcestershire Sauce, and lemon juice.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg