Ox-Cheek Stew

Ingredients

• two pounds of cheek
• one heel
• a tablespoonful of flour
• a teaspoonful of pepper
• the same of salt
• two onions
• three carrots
• two pints and a half of cold water
• a halfpennyworth of mixed herbs

Method

1. 1

   Wash the ox-cheek thoroughly, dry it, cut into inch squares, mix flour, pepper, and salt, and roll the squares in the mixture.

2. 2

   Cut the cow-heel into pieces.

3. 3

   Slice onions, melt dripping in a saucepan, fry beef until brown, then fry onions without browning.

4. 4

   Add carrots and herbs, pour in water, cover, boil, then simmer for at least three hours.

5. 5

   Adjust seasoning and serve.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 84. The excerpt below is the record exactly as published.

Ox-Cheek Stew. — Ox-cheek and cow-heel are favourite articles of food, and deservedly so. A stew made from the following recipe will be wholesome, delicious, and will cost very little. The cow-heel may probably be bought for fourpence, and the cheek for threepence or fourpence 127 Cookery for the Poor. per pound. A stew made of two pounds of check and one heel will furnish two or three nourishing dinners for a small family. Wash the ox-cheek thoroughly, dry it in a cloth, cut it into inch squares, mix a tablespoon ful of flour, a teaspoonful of pepper, and the same of salt, and roll the squares in the mixture. Cut the cow-heel also into pieces, and keep them separate. Slice two onions in rings. Melt a good slice of dripping in a saucepan, put in the pieces of floured beef, and fry them a good brown, being careful that they do not stick to the pan. Take up the beef, and fry the onion rings in the same fat ; on no account allow them to brown. Add three carrots cut up into slices, and a halfpennyworth of mixed herbs ; pour on two pints and a half of cold %vate

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