Ox Cheek, Boiled

Ingredients

• a moderate-sized ox cheek
• a table-spoonful of salt
• a tea-spoonful of pepper
• four quarts of cold water
• two or three sticks of celery
• two onions

Method

1. 1

   Wash and soak the ox cheek, rub with salt and pepper, and place in a pan with water, celery, and onions.

2. 2

   Boil, skim, and simmer gently for three hours.

3. 3

   Serve with gravy and vegetables.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1046. The excerpt below is the record exactly as published.

Ox Cheek, Boiled. — Many excellent and economical dishes may be made from an ox cheek, which is highly gelatinous and nourish- ing, and often proves very useful in largo families. Take a moderate-sized ox cheek, or half a large one. Wash carefully, and soak it in cold water for five or six hours. Drain it, rub it well with a table-spoonful of salt and a tea-spoonfid of pepper, and put it into a large pan with four quarts of cold water, two or three sticks of celery, and two onions. When it boils, skim carefully, draw it to the side of the fire, and simmer verj' gently until it is quite tender, which will be in three hours from the time of boiling. Place the head on a dish with a little of the gravy, and send turnips, carrots, and potatoes to table with it. The liquid will make excellent broth. Probable cost, 6d. per pound. Sufiicient for six or eight persons. Ox Cheek Cheese [see Cheese, Ox Cheek). Ox Cheek, Cold.— Cut the remains of an ox cheek which has been boiled until quite tender into neat slices. Arrange these on a dish, and pour over them a sauce prepared as follows : — Beat the yolk of an egg for two or three minutes, then mix -with it half a tea- spoonful of mixed mustard, a pinch of pepper and salt, eight table-spoonfuls of oil, and two table-spoonfuls of tarragon \dnegar. The oil should be put in first in very small quantities at a time, and the sauce should be well beaten between each addition, or the oil will not mix well. Garnish the dish with parsley, and send bread and butter to table with it. Time, half an hour to beat the sauce. Probable cost, 8d., exclusive of the cold meat. Ox Cheek, Potted (a breakfast or supper <lish) . — Pick the meat from an ox cheek which has been simmered until it is quite tender. Mince it verj^ finely, and mix with it a tea- spoonful of salt, half a tea-spoonful of pepper

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