Ox Cheek, Stewed

Ingredients

• the ox cheek
• a large onion
• six cloves stuck in it
• three turnips
• three carrots
• two or three leeks
• three sticks of celery
• two or three sprigs of parsley
• a small sprig of thyme
• two bay-leaves
• a blade of mace
• half a tea-spoonful of peppercorns
• one pint and a half of it

Method

1. 1

   Prepare the ox cheek as in the last recipe.

2. 2

   Simmer for two hours, then drain and cool the liquid.

3. 3

   Remove fat, return liquid to stewpan with ox cheek, add onion, mixed vegetables, and seasonings.

4. 4

   Simmer for two hours longer.

5. 5

   Cut meat into slices, strain gravy, thicken with butter and flour, and serve with sauce over meat.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

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.

a small sprig of thyme, a table-spoonful of salt, . a bay-leaf, and three quarts of water. Bi-ing the liquid to a boil, remove the scum as it rises, then draw the pan to the side of the fire, and simmer gently for four hours. Take up the cheek, cut off about haK a pound of the meat in slices haK an inch thick, and put it back into the broth. Mix two table- spoonfuls of ground rice or plain flour with two table-spoonfuls of mushroom ketchup and half a table-spoonful of soy ; add this to the soup, and simmer it an hour longer. Turn a large carrot and turnip into the shape of peas, oUves, (Src, according to fancy, peel and trim neatly a quarter of a pint of button-onions, cut the slices of ox cheek into inch square pieces, and fry all these in hot butter until they are tender and lightly browned. Strain the soup, return it to the pan with the fried vegetables, &c., boil them together for ten or fifteen minutes, and serve. Time altogether, six hours. Pro- bable cost. Is. per quart. Sufficient for ten or twelve persons. Ox Cheek, Stewed. — Prepare the ox cheek as in the last recipe. Let it sinuner for two hours, then take it up, drain it, and put the liquid aside to cool. Remove the thick layer of fat which will collect on the top, and put it back into the stewpan with the ox cheek. Let it bon once more, then add a large onion with six cloves stuck in it, a basinful of mixed vegetables cut into small pieces, and consisting of three turnips, three carrots, two leeks, three sticks of celery, two or three sprigs of parsley, a small sprig of thjine, two bay-leaves, a blade of mace, half a tea-spoonful of peppercorns, and a little more salt, if required. Simmer two hours longer. Take up the meat, cut it into neat slices. Strain the gravy. Thicken one pint and a half of it

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