Ophelia wrote in rec.food.cooking:

>
>
> "cshenk" > wrote in message
> ...
> > graham wrote in rec.food.cooking:
> >
> > > The other posts on oxtails reminded me of a dish from home.
> > > Brawn is an alternative name for "head cheese" so I suppose you
> > > could call this "tail cheese". It is a traditional recipe from
> > > Suffolk (UK) and is delicious - at least, I think so but then I
> > > come from that county.
> > >
> > > 1 oxtail
> > > A little flour
> > > 1oz/25g butter
> > > 1 medium onion stuck with 3 cloves
> > > 2 tbsp vinegar
> > > A sprig of thyme
> > > S&P
> > > 1 hard-boiled egg
> > >
> > > Cut the oxtail into pieces, dust with flour and brown in the
> > > butter. Put into a saucepan with the onion, vinegar and thyme,
> > > cover with water and season with S&P. Bring to boil then simmer
> > > (covered) for 3-4 hours until the meat falls from the bone.
> > > Remove the meat but put the bones back in the stock (discard the
> > > onion and thyme) and boil rapidly until reduced to about 1/2 pint
> > > (300ml, 1.25cups). Cool. Place slices of egg in the bottom of a
> > > pudding basin. put the meat on top and then pour in the stock.
> > > Refrigerate until set and then turn out onto a serving dish.
> > > Serve with salad or perhaps cornichons if you have them. Graham
> >
> > What's a pudding basin?
>
> https://www.google.co.uk/#q=pudding+...27242297690185
> 74060

Ok, a steep bowl. Not a known term in the USA but that's ok. Kinda
neat to learn new stuff!


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