Oxtail With Sausages
|Onion||1 Large, peeled and sliced|
|White wine||1⁄4 Pint|
|Freshly ground black pepper||To Taste|
|Beurre manie||1 Teaspoon|
|Butter||1 Ounce, mixed with 1 tablespoon plain flour|
|Plain flour||1 Tablespoon, mixed with butter|
|Worcestershire sauce||1 Teaspoon|
|Parsley||1 Tablespoon (For Garnish)|
Brown the oxtails in lard, together with the onion.
Drain and transfer to a casserole.
Add the stock, wine, bouquet garni and seasoning.
Cover and cook in the oven until tender.
Remove the meat from the bones and keep warm.
Remove bouquet garni.
Skim the fat from the cooled sauce.
Cook the sausages until nicely browned and cut each into half.
Arrange round the meat on a serving dish.
Thicken the sauce with the beurre manie, add the Worcestershire sauce and seasoning, if necessary.
Pour over the meat.
Garnish with parsley and serve surrounded by a border of mashed potato.