Ox Cheek Boiled
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 130. The excerpt below is the record exactly as published.
Ox Cheek Boiled, This dish is most economical and nourishing. Wash carefully a moderate sized cheek or half a large one. Soak in cold water for five or six hours. Let it drain, and rub well into it a teaspoonful of pepper mixed with a tablespoonful of salt. Put it into a saucepan with two onions and three sticks of celery, and four quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.