Clean the cheek, soak it in water six hours, and cut
the meat from the bones, which break up for soup ;
then take the meat, cut into neat pieces, put it in an
earthen crock, a layer of beef, some thin pieces of pork
or bacon, some onions, carrots, and turnips, cut tMriy or
chopped fine, and sprinkled oyer the meat ; also, some
chopped parsley, a little thyme, and bay leaf, pepper
and salt, and a cloye to each layer ; then more beef and
a little pork, yegetables, and seasoning, as before. When
all your meat is in poar oyer it, if you haye it, a tum-
bler of hard cider and one of water, or else two of water,
in which put a half gill of yinegar✪ Stuffed Ox Heart. If you haye no
tight-fitting coyer to your crock, put a paste of flour and
water oyer it to keep the steam in. Place the crock in a
slow oyen fiye or six hours, and when it is taken out re-
move the crust and skim. Any piece of beef cooked in
this way is excellent.
Ox heart is one of the cheapest of dishes, and really
remarkably nice, and it is much used by economical peo-
ple abroad.
The heart should be soaked in yinegar and water three
or four hours, then cut off the lobes and gristle, and
stuff it with fat pork chopped, bread-crumbs, parsley,
thyme, pepper, and salt ; then tie it in a cloth and very
slowly simmer it (large end up) for two hours ; take it
up, remove the cloth, and flour it, and roast it a nice
brown. Lay in the pan in which it is to be roasted some
fat pork to baste it. Any of this left oyer is excellent
hashed, or, warmed in slices with a rich brown gravy, can-
not be told from game. Another way is to stuff it with
Chapter for People of Very Small Means, loi
sage and onions. It must always be seryed very hot with
hot plates and on a very hot dish.
Fore quarter of mutton is another yery economical part
of meat^ if you get your butcher to cut it so that it may
not only be economical^ but really afford a choice joint.
Do not then let him hack the shoulder across^ but^ before
he does a thing to it, get him to take the shoulder out in
a round plate- shaped joint, with knuckle attached ; if
he does this well, that is, cuts it close to the bone of the
ribs, you will haye a nice joint ; then do not haye it
chopped at all ; this should be roasted in the oyen yery
nicely, and seryed with onion sauce or stewed onions. If
onions are not liked, mashed turnips are the appro-
priate yegetable. This joint, to be enjoyed, must be
properly caryed, and that is, across the middle from the
edge to the bone, the same as a leg of mutton ; and like
the leg, you must learn, as I cannot describe it in words,
where the bone lies, then have that side nearest you and
cut from the opposite side.
You haye, besides this joint, another roast from the
ribs, or else cut it up into chops till you come to the
part under the shoulder ; from this the breast should be
separated and both either made into a good Irish stew,
or the breast prepared alone in a way I shall describe,
the neck and thin ribs being stewed or boiled.
The neck of mutton is yery tender boiled and seryed
with parsley or caper sauce ; the liquor it is boiled in
seryed as broth, with yegetables and rice, or prepared as
directed in a former chapter for the broth from leg of
mutton. ✪ Kagout of Cucumbers and Onions
Page 55 · 2 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Clean the cheek, soak it in water six hours, and cut the meat from the bones, which break up for soup ; then take the meat, cut into neat pieces, put it in an earthen crock, a layer of beef, some thin pieces of pork or bacon, some onions, carrots, and turnips, cut thickly or chopped fine, and sprinkled oyer the meat ; also, some chopped parsley, a little thyme, and bay leaf, pepper and salt, and a cloye to each layer ; then more beef and a little pork, yegetables, and seasoning, as before. When all your meat is in pour over it, if you have it, a tumbler of hard cider and one of water, or else two of water, in which put a half gill of vinegar. If you have no tight-fitting cover to your crock, put a paste of flour and water oyer it to keep the steam in. Place the crock in a slow oven five or six hours, and when it is taken out remove the crust and skim. Any piece of beef cooked in this way is excellent.
Ox heart is one of the cheapest of dishes, and really remarkably nice, and it is much used by economical people abroad.
The heart should be soaked in vinegar and water three or four hours, then cut off the lobes and gristle, and stuff it with fat pork chopped, bread-crumbs, parsley, thyme, pepper, and salt ; then tie it in a cloth and very slowly simmer it (large end up) for two hours ; take it up, remove the cloth, and flour it, and roast it a nice brown. Lay in the pan in which it is to be roasted some fat pork to baste it. Any of this left over is excellent hashed, or, warmed in slices with a rich brown gravy, cannot be told from game. Another way is to stuff it with
Chapter for People of Very Small Means, loi
sage and onions. It must always be seryed very hot with hot plates and on a very hot dish.
Fore quarter of mutton is another very economical part of meat, if you get your butcher to cut it so that it may not only be economical, but really afford a choice joint. Do not then let him hack the shoulder across, but, before he does a thing to it, get him to take the shoulder out in a round plate- shaped joint, with knuckle attached ; if he does this well, that is, cuts it close to the bone of the ribs, you will have a nice joint ; then do not have it chopped at all ; this should be roasted in the oven very nicely, and served with onion sauce or stewed onions. If onions are not liked, mashed turnips are the appropriate vegetable. This joint, to be enjoyed, must be properly caryed, and that is, across the middle from the edge to the bone, the same as a leg of mutton ; and like the leg, you must learn, as I cannot describe it in words, where the bone lies, then have that side nearest you and cut from the opposite side.
You have, besides this joint, another roast from the ribs, or else cut it up into chops till you come to the part under the shoulder ; from this the breast should be separated and both either made into a good Irish stew, or the breast prepared alone in a way I shall describe, the neck and thin ribs being stewed or boiled.
The neck of mutton is very tender boiled and served with parsley or caper sauce ; the liquor it is boiled in served as broth, with vegetables and rice, or prepared as directed in a former chapter for the broth from leg of mutton.
Records on this page
Stuffed Ox HeartKagout of Cucumbers and Onions