Ox Cheek, Cold
From Cassell's dictionary of cookery, 1892
Serves 4
Time: half an hour to beat the sauce. Probable cost: 8d., exclusive of the cold meat.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1047. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.