MREInfo.com

Treesuit wrote:

It took guts to eat the menu E tinned oxtail.

Dare I ask what that was??

Umm... Oxtail ?

dirtbag wrote:

Treesuit wrote:

It took guts to eat the menu E tinned oxtail.

Dare I ask what that was??

Umm... Oxtail ?

And not soup. tinned tail. Chunked. In a lovely tail gravy.

BB,

Is that supposed to be an English delicacy?

Doesn't sound all that great.

Oxtail soup is marvelous!
I do the same thing, but with neck chunks!!
Never had stew though...

dirtbag wrote:but with neck chunks!!

I'd blow chunks if I ate that.

Jbsteven wrote:

dirtbag wrote:but with neck chunks!!

I'd blow chunks if I ate that.

Stew meat is stew meat....

Neck meat is great for soups and stews..

Both are good for stews or soups....
yummmm

I just puked in my mouth a little.

Jbsteven wrote:I just puked in my mouth a little.

Looks fine to me.

With the 14 in 1 it wasnt the concept of the dish, Oxtail with haricot beans, it was the poor recipe that was produced for the compo in cans. It was reported as "too full of bone and very greasy."

I will start a new thread involving all the known compo 14 in 1 menus and ingredients. You can vent your disgust there.

BB,

I must admit after looking at the oxtails and now know what they are really supposed to be used for, I think I'd take a stab at trying the stew. It looks very delicious.

Now on to my question.This is what the UK had in their rations (14 in 1) I believe you said, at the time. Now were all the cans in that ration and the UK/US version based on the US C-ration can? Or were the cans varying? Basically when making the ration whose standards did each country follow (?) and where were they made and packed?