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Oxtail stew with vegetables (1950)

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oxtail-stew-recipe-nov-1950

A hearty dish for a cold winter day

Oxtail stew with vegetables
Parsleyed coleslaw
Hot, crisp toast
Dessert dumplings with caramel sauce

Oxtail stew recipe

For 4 servings of Oxtail Stew

Brown 1-1/2 pounds oxtail, cut in 3-inch pieces, in 2 tablespoons fat. Add 1-1/2 quarts water and 2 teaspoons salt. Cover; bring to boil, and simmer for 3 hours, or until meat is almost tender. Then add 4 potatoes, quartered, 4 carrots, cut in pieces, and 4 peeled medium onions. Cover, and continue cooking 1/2 hour, or until vegetables are tender. Thicken slightly with a paste of 2 tablespoons flour and 1/4 cup water. Season to taste.

To prepare the coleslaw, shred 1 small head green cabbage. Toss with 1/3 cup of French dressing, and sprinkle with 1 tablespoon chopped parsley.

Toast 8 slices of bread. Serve with stew.

To make dumpling batter for dessert dumplings: Sift together 1 cup sifted flour, 1/4 cup sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt. Add 1 tablespoon melted margarine and 1/3 cup milk. Mix only enough to dampen flour. Meanwhile, make the caramel sauce: Cook 1/4 cup sugar slowly in skillet until golden brown. Add 1 cup boiling water, 1/2 cup sugar, 1/2 teaspoon vanilla, and 1 tablespoon margarine. Boil 2 minutes. Drop dumpling batter into sauce from tablespoon. Cover, and cook 15 minutes. Serve dumplings warm, with the sauce.

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