ENksul-uasc-mscc224_051
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| ½ t. minced garlic | ⅛ t. pepper |
| 2 Tb. salt | 1 Tb. sugar |
Wipe oxtail with damp cloth,
Broil in broiler oven 10 min, turning
frequenty, until golden brown on all
sides. Saute onion in fat in large
covered kettle until tender. Add meat
& remaining ingredients. Cover &
simmer 3½ hrs. or until tender adding
more water if necessary. Remove to hot
platter. Thicken gravy using 2 Tb. flour
blended into 3 Tb. cold water to each
cup of liquid. Serve with peas and sliced
carrots
Broiled Spareribs
| 3¼ lb. spareribs | ½ t. tabasco sauce |
| 3 C. water | ¼ C. sugar |
| 1 C. vinegar | 3 Tb. Catsup |
| ¾ C. minced onion | 2 Tb. salt. |
| 1 clove garlic, peeled & minced | ½ C. butter |
| ¼ t. pepper | |
| 1½ tb. Worcestershire suace | 1 bay leaf |
Notes and Questions
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Hi there, the correct formatting for tables in this fashion would be
Title
| (single pipe to separate title from body of listed items)
Item 1 | Item 2
Item 3 | Item 4
.
.
Next line of text outside of body of listed items (no periods, just need to leave two lines free between last listed item and start of next line of regular text, as one line will be deleted by creation of table).
See for mo reinfo https://folgerpedia.folger.edu/FromThePage_transcription_conventions#Table-based_transcription_in_FromThePage
Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project
Help us transcribe pages from our manuscript cookbook collection
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