Ox-Cheek Pie
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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 Cold dishes for hot weather (1896) by Ysaguirre., page 11. The excerpt below is the record exactly as published.
OX-CHEEK PIE Line a deep dish with puff-paste. Boil the ox-cheek with seasoning ; cut into small pieces ; lay in the dish, and throw over them 1 ounce truffles, the yolks of 3 hard-boiled eggs, a cup of mushroom pickles, half a cup of asparagus tips
Cook this with the app: pantry check, scaling, and the assistant.