Stewed Ox-Feet
Ingredients
- ox-feet
- 1/2 pound rice, for each foot
- 2 onions
- parsley
Directions
- 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.
- This is a very nourishing dish.
- If placed in a basin and left to cool it will turn out.
- A stiff jelly.
Other Information
Contributor: W Drysdale & Co
Source: Cookery for the Million (1877-01-01)
See Also
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Rezuto
Author: Person.Mrs. Charles Turina
Contributor: Point Adams Packing Co
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Equipment: measuring cups, measuring spoons
Ragout of Beef
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Ingredients: beef, water, onion, salt, pepper, parsley, herb, rice
Equipment: measuring cups, measuring spoons, peeler, knife, saucepan, stove
Stewed Knuckle of Veal
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: veal, rice, onion, salt, pepper, parsley, water, flour, lemon
Equipment: measuring cups, measuring spoons, pot, stove
New:
Beef Stew
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Source: 120 Wartime Meat Recipes (1942-01-01)
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
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Savory Beef Liver and Spaghetti
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove