Braised Oxtail

  • Servings: ”3-4″
  • Difficulty: ”easy”
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Braised oxtails

Oxtail is one of those ingredients that a lot if not most people avoid simply because of its name and the image that it conjures up…… a tough stringy piece of meat with no flavour to it but in reality nothing could be further from the truth. Oxtail can add such a rich depth of flavour to a dish (ever had oxtail gravy with Jamaican rice and peas?) or it can equally stand on it’s own as a main….. it just has to be treated right. It also happens to be a quite inexpensive cut and quite frankly I love it.

This recipe comes to us via my 56 year old Canadian Cook Book and so that is why it is being listed under Retro Recipes and as the book has no pictures in it the one I am using I borrowed from

Here’s how we do this one.

Shopping list:

  • One oxtail cut into short lengths
  • 1/4 cup flour
  • 2 tablespoons fat
  • 1 cup tomatoes
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon celery salt or 1/2 cup diced celery
  • 4 cloves
  • 1/4 lemon juice
  • 3 cups diced carrots
  • 4 small onions
  • 1/2 clove of garlic

Putting it all together:

  1. Dredge the oxtail in flour; brown in hot fat
  2. Add the tomatoes, water and seasonings; simmer, covered until tender, about 2 hours
  3. Add the vegetables; uncover and simmer again until the bones are free of meat and may be removed.
  4. Add the lemon juice and if necessary thicken the stock with flour and water.

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……..

                       Bon Appetit



Lobster Thermidor

  • Servings: ”4-6″
  • Difficulty: ”medium”
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Lobstier Thermidor

The recipe for this dish comes to us from “Canadian Cook Book” which was printed in 1959 by Ryereson Press Toronto and for those who are not familiar with the name, Ryereson is one of the City of Toronto’s University’s and is a highly thought of institution of  higher learning which leads me to the question….. “Why did you guys print a cook book with NO pictures for the recipes?”  The photo used here comes from www.g’…….. thanks mate.

 I would like to point out that for this recipe there was no mention of how much time it would take to prepare it so I kinda guessed based on my knowledge of things like the time it takes to boil water, boil lobsters or lobster tails etc so if my timing is off please forgive me.

Here’s how we do this one.


  • 2 cups flaked lobster
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon mustard
  • 1/2 teaspoon minced onion
  • dash of pepper
  • 1/2 teaspoon salt
  • 1 cup cream
  • 1/4 cup chopped, sauteed mushrooms
  • 2 tablespoons grated cheese

Putting it all together:

  1. Make a cream sauce of butter,flour,seasonings and cream
  2. Add lobster and mushrooms
  3. Fill buttered shells or ramekins, sprinkle with grated cheese
  4. Brown in a hot oven; serve at once.

There you have it another “simple but tasty Retro Recipe for the grilling season and beyond.”

Until next time……….

                      Bon Appetit


Oyster soup

  • Servings: ”4″
  • Difficulty: ”easy”
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This is the first recipe under the category of Retro Recipes and it comes to us from the book “Perfect Cooking by Parkinson” that was printed in 1950 in the United Kingdom and was used by the Parkinson Stove Company as a way of promoting their new gas ranges. The book itself is approximately two inches thick and covers everything from how to properly set the table to the proper positioning of food in the oven. The process of going through this book should prove interesting.

I am going to post the recipes word for word from the book and I will even make one or two as I go along but please don’t expect this to be a Julie and Julia type of experience. Please also keep in mind that there are no pictures for these recipes.

Here’s how we do this one.


  • 1 quart of fish stock or water
  • 2 doz. Portuguese Oysters. (or 1/2 pint tin)
  • 2 ozs flour
  • 1/2 pint milk
  • 2 teaspoonfuls anchovy sauce
  • 1 teaspoonful salt
  • 1/2 oz butter


– Beard the oysters and cook by putting in a strainer and pouring boiling water through. (if no stock is available, the beards, which are the dark parts of the oysters may be put into a saucepan, and simmered with one quart of water half-an-hour, together with a pinch of mace, salt and peppercorns, and strip of lemon peel). Melt the butter in a large saucepan. Add the flour, then the stock (strained and cooled). Boil five minutes. Add milk or cream. Stir in the oysters and anchovy sauce, and season to taste.

There you have it a “simple but tasty Retro Recipe for the grilling season and beyond.”

Until next time………..

                         Bon Appetit


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