Ox-cheek Brawn

Ingredients

• the cheek
• season with pepper
• and salt

Method

1. 1

   Wash the cheek, put it into plenty of cold water, and boil till the bones can be drawn out easily, about four hours.

2. 2

   Take away the bones and prickly portions; cut the meat into neat pieces, season with pepper and salt, and put it while hot into a brawn-tin.

3. 3

   Place a weight upon it, let it stand all night, and in the morning it may be turned out and served for breakfast.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 115. The excerpt below is the record exactly as published.

the cheek, put it into plenty of cold water, and boil till the bones can be drawn out easily. It will take about four hours, more or less, according to its size. Take away the bones and prickly portions ; cut the meat into neat pieces, season with pepper and salt, and put it while hot into a brawn-tin. Place a weight upon it, let it stand all night, and in the morning it may be turned out and served for breakfast. 2. Boil up the brine, scald and dry the pan, and pour the brine back again. 3. Cut off the flap of beef. Let the brine get cold, then put the flap into it. 4. Put a cupful of white haricot beans to soak all night in cold water. April 7th. Breakfast. Luncheon. Dinner. Fried Wliiting. Tomatoes on Toast. Haricot Puree. Os-cheek Brawn. Rice and Cheese. Roast Beef. Hot Buttered Toast. Potato Snow. Dry Toast. Mashed Parsnips. Marmalade. Open Jam Tart. Brown and White Bread and Butter. Cheese. Milk Toast. Marketing. Fo-r tile Day, — One two-pound tin of Preserved Tomatoes • one pennyworth of Parsley ; Potatoes ; Parsnips. 1 For To-morrow.— Bloaters (January 2nd). A YEAR'S COOKERY . Ill Breakfast. — Fried Whiting (January 17th); Brawn made yester¬ day ; Milk Toast (June 17th). Luncheon. — Tomatoes on Toast (March 16th) ; Bice and Cheese (February 18th). Dinner. — Haricot Pur4e (March 9th) ; Boast Beef (March 4tli or March 8th). Potato Snow. — Boil or steam the potatoes in the usual way. Drain them, and put them at the side of the fire till they fall to pieces. Have ready a hot dish to receive them and a hot wire sieve. Bub them through the latter, letting them fall into the tureen in which they are to be served. Do not disturb the mass that falls, but send it to table as quickly as possible. If liked, it can be put before the fire for two or three minutes to brown the surface. To Boil Old Potatoes. — Choose the potatoes as nearly of one size as possible, so that they may take the same time to cook. It is best to boil old potatoes in their jackets, and peel them after they are done enough. If they are diseased, however, they must be peeled in the first instance, and the eyes and black parts must be taken out with a sharp knife. In either case they should be thoroughly washed in cold water, and scrubbed with a scrubbing- brush. Careless cooks frequently peel potatoes without washing them, letting them drop as they are finished into the bowl that contains the skins, and they consider that they have done all that is necessary if they rinse the potatoes before putting them on to boil. By this means the potatoes become stained, and it is one reason why they so frequently look black when sent to table. If boiled in their jackets, put the potatoes into a saucepan with as much cold water as will cover them. Bring the water to a boil, sprinkle salt in (a tea-spoonful of salt to a quart of water), put the lid on closely, and simmer gently till a fork will pierce through them easily. They will take from twenty minutes to three-quarters of an hour, according to their size and quality. Let them boil quickly for the last three minutes. Drain away the water, put a clean cloth over the potatoes in the pan, and put it at the side of the fire to let the moisture escape in steam. Draw off the skin without cutting the potato, and serve as quickly as possible. To boil potatoes with¬ out their jackets, cover them with cold water, and boil them, without salt, very gently — the slower the better. When they can be pierced through with a fork drain away the water, sprinkle salt over them, and leave the pan uncovered by the side of the fire, shaking it occasionally to make the potatoes look floury. Mashed Parsnips (Sep¬ tember 30tli) ; Open Jam Tart (August 7th) ; Cheese (June 8tli). Things that must not be Forgotten. 1. Keep the bloaters on a separate dish and away from all other food. 2. Turn and rub the small piece of beef in the brine. 142 A YEAR'S COOKERY, April 8th. Breakfast. Luncheon. Dinner. Bloaters. Shepherd’s Pie (made of Croftte au Pot. Ox Cheek like Tongue. remains of Roast Beef). Spanish Stew. Buttered Toast. Boiled Rice. Potatoes. Dry Toast. Greens. Brown and White Bread Tinned Pineapple. and Butter. Cheese. Porridge. Marketing. For the Day.— Two moderate-sized. Ostend Rabbits (January 24th). The dealer should be asked to cut them up into neat pieces before sending them home. A tin of preserved Pineapple ; a pennyworth of Parsley ; Greens ; Potatoes ; half a pound of Bacon (January 3rd), For To-morrow.— A tin of Prawns (February 6th) ; a pennyworth of Water¬ cress; one tin of Potted Pheasant ( see Remarks on Potted Grouse, January 7th). Breakfast.— Bloaters (January 3rd); Brawn (Note 1, April 6th) ; Porridge (January 25th). Luncheon.— Shepherd’s Pie (January 12th); Boiled Bice (Feb¬ ruary 3rd). Dinner. — Croute au Pot (May 25tli). Spanish Steiv. — Take a deep earthenware jar. Fill it with alternate layers of sliced onion and rabbit, and season each layer with a little pepper and salt

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