Ox Cheek Broth
From The victory cookery book, 1918
Presented as published in 1918. 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 victory cookery book (1918) by Peel, C. S. Mrs, page 63. The excerpt below is the record exactly as published.
Ox Cheek Broth Take one slice of ox cheek, wash well, place in a saucepan covered with water and simmer for 4 hours. Strain. This sets to a jelly. Any cereal can be added, such as rice or barley
Cook this with the app: pantry check, scaling, and the assistant.