Boiled, shredded, oxtail meat with herbs in a reduced stock from the oxtail bones, cast in a basin. Chilled and turned-out.


Oxtail


Original Receipt from the 'Wells Journal' - Friday 27 June 1913

Ox Tail Brawn. Simmer ox tail for three hours pint and half of water, then remove meat from bones. Chop very fine, add slice of ham, one clove, little nutmeg, and press into mould with little of liquor. Pepper and salt to taste.