Ox-Cheek Stuffed and Baked
From Modern cookery, in all its branches, 1884
Serves 6
Use forcemeat from Chapter IX or substitute with oyster or mushroom forcemeat.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 201. The excerpt below is the record exactly as published.
X-CIIEEK STUFFED AND BAKED. ( Good , and not expensive.') Cleanse, with the greatest nicety, a fresh ox-cheek by washing scraping it lightly with a knife, and soaking out the blood ; then put it into plenty of warm water, and boil it gently for about an hour. Throw in a large teaspoonful of salt, and carefully remove all the scum as it rises to the surface. Let it cool after it is lifted out, and then take away the bones, remembering always to work the knife close to them, and to avoid piercing the skin. When the cheek has become cold, put into it a good roll of forcemeat, made by the receipt Nos. 1, 2, or 3, of Chapter IX., or substitute the oyster or mushroom forcemeat which follows ; but in any case increase the quantity one- half at least : then skewer or bind up the cheek securely, and send it to a moderate oven for an hour or an hour and a half
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Cook this with the app: pantry check, scaling, and the assistant.