Ox Tails a la Bourgeoise

Queue de Boeuf a la Bourgeoise

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Ox Tails
  • 2 Onions
  • 2 Carrots
  • A


Cut the ox tails into pieces of three or four inches in length. Chop two onions fine, and put the whole into a saucepan with a tablespoonful of butter. Let them brown a little, and add two large carrots, cut into dice, and one turnip cut the same way. Brown these with the Ox Tails. Add one-half inch