Ox Cheek Stewed
From English and French cookery, 1890
Color can be adjusted with burnt sugar or browned onions.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 42. The excerpt below is the record exactly as published.
Ox Ckeek Stewed. — Soak and well wash, the day before, an ox- cheek ; put it into a stewpan with 3 quarts of water, boil up once and well skim, then let it simmer ; in 2 hours add plenty of carrots, leeks, 2 or 3 turnips, a bunch of sweet herbs, some whole pepper, and 4 ounces of allspice
Cook this with the app: pantry check, scaling, and the assistant.