Ox-Cheek Stew
From Consult me, 1902
Serves 6
Burnt sugar can be used to improve the color.
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 357. The excerpt below is the record exactly as published.
OX-CHEEK STEW. — Soak and cleanse a fine cheek the day before-; put it into a stew-pot that will cover close, with 3 quarts of water ; simmer it after it has boiled, and been skimmed. In 2 hours put plenty of carrots, leeks, 2 turnips, a bunch of sweet herbs, some whole pepper and 4 ozs. of allspice
Cook this with the app: pantry check, scaling, and the assistant.