Ox-Cheek Mould - English

Ingredients

• a pound of well washed ox-cheeks
• a fourth of a pound of boiled ham or bacon
• slices of two hard boiled eggs
• a teaspoon of finely chopped parsley
• the grated rind of half a lemon
• a few chopped chives and marjoram
• and a chopped pickle or capers
• a package of gelatine

Method

1. 1

   Boil ox-cheeks until tender, cut into small pieces, and mix with boiled ham or bacon.

2. 2

   Grease a mould, garnish with egg slices, and layer meat, bacon, egg, and seasoning.

3. 3

   Pour in stock with dissolved gelatine.

4. 4

   Bake in a water bath for an hour and a half.

5. 5

   Cool and turn out on a platter.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 64. The excerpt below is the record exactly as published.

OX-CHEEK MOULD— ENGLISH Boil a pound of well washed ox-cheeks until they are tender ; then cut into small pieces and mix with a fourth of a pound of boiled ham or bacon, also cup up. Grease a plain mould, garnish the bottom with slices of two hard boiled eggs. Mix a teaspoon of finely chopped parsley, the grated rind of half a lemon, a few chopped chives and mar- joram and a chopped pickle or capers. Spread a thick layer of the meat in the mould, then one of bacon, a few slices of egg and some of the seasoning. Repeat until the dish is full. Pour in a little stock in which a package of gelatine

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