Calves' Cheeks, Cannibal Style

Ingredients

• 6 calves' CHEEKS (3 POUNDS)
• MUSTARD
• SALT
• WORCESTERSHIRE, OR SOY SAUCE
• PEPPER, FRESHLY GROUND
• 2 ORANGES
• % POUND BUTTER, OR BACON DRIPPING
• 1 LEMON

Method

1. 1

   Have butcher clean cheeks and flatten them like veal cutlets.

2. 2

   Salt and pepper the cheeks well.

3. 3

   Dot with half the butter or bacon dripping and mustard, sprinkle on Worcestershire or soy sauce and put in roasting pan.

4. 4

   Cut oranges and lemons in half, squeeze the citrus juices over the meat and put the white squeezed skins into spaces between meat in pan.

5. 5

   Roast 10 minutes, turn meat, dot with rest of butter or fat and roast 10 more minutes.

6. 6

   Turn meat again, put it under medium flame beneath the broiler, baste and turn several times while cooking it a final 10 minutes.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 35. The excerpt below is the record exactly as published.

CALVES' CHEEKS, CANNIBAL STYLE 6 calves' CHEEKS (3 POUNDs) MUSTARD SALT WORCESTERSHIRE, OR SOY SAUCE PEPPER, FRESHLY GROUND 2 ORANGES % POUND BUTTER, OR BACON I LEMON DRIPPING Have butcher clean cheeks and flatten them like veal cutlets with the side of his cleaver. Cut off any adhering skin or taste buds. Salt 68 MOST-FOR-YOUR-MONEY COOK BOOK and pepper the cheeks well, using whole black peppers either freshly ground or pounded in a cloth, as much of the flavor of this delicate dish depends on the pepper sparkle. Dot with half the butter or bacon dripping and mustard, sprinkle on Worcestershire or soy sauce and put in roasting pan. Cut oranges and lemons

Cook this with the app: pantry check, scaling, and the assistant.