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Public Domain Recipes
cegoh (Pixabay License).

Stewed Ox-Feet

Ingredients

Directions

  1. Clean the feet thoroughly in hot water; cut them up and place in a stew-pan, with the onions cut up, rice and parsley and a little salt, cover with water and stew gently for three or four hours.
  2. This is a very nourishing dish.
  3. If placed in a basin and left to cool it will turn out.
  4. A stiff jelly.

Other Information

Contributor: Organization.W Drysdale & Co

Source: Cookery for the Million (1877-01-01)

Category: Meat, Main Dish

Measure: avoirdupois

Ingredient: ox-feet, rice, onion, parsley

Equipment: knife, pot

See Also

Dutch Cabbage Rolls

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

Meat • avoirdupois • tomato soup, ground beef, rice, celery, egg, sugar, parsley, onion, shortening, cabbage, lemon, salt, pepper • measuring cups, measuring spoons, knife, saucepan, stove

Rezuto

by: Mrs • Point Adams Packing Co (1957-07-01)

Seafood • onion, clam, celery, parsley, oil, water, tomato, salt, pepper, tomato sauce, rice • measuring cups, measuring spoons

Ragout of Beef

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • beef, water, onion, salt, pepper, parsley, herb, rice • measuring cups, measuring spoons, peeler, knife, saucepan, stove

Stewed Knuckle of Veal

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • veal, rice, onion, salt, pepper, parsley, water, flour, lemon • measuring cups, measuring spoons, pot, stove

Stew Soup No. 2

by: • W Drysdale & Co • Cookery for the Million (1877-01-01)

Soup, Meat • avoirdupois • meat, onion, rice, parsley, herb, salt, pepper, water • knife, stove, pot