Ox-Cheek, to Marinate
From Consult me, 1902
Serves 6
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, to Marinate. — Bone the cheek ; stew it with red wine, and white wine vipegar, seasoned with salt, pepper, and sliced nutmeg ; stew till tender ; then take them up, and put to the liquor in which you stewed them, a quart of sherry, and sage, parsley, marjoram, thyme, a bunch of rosemary, bay leaves, whole pepper, nutmegs, and sliced ginger ; boil all these together ; put the cheek into the vessel, and pour the liquor upon it ; lay on them some slices of lemon, and keep for use. OX-CHEEK, to Pot..— When you stew an ox-cheek, take some of the fleshy part, and season it well with salt and pepper, and beat it very fine in a mortar with a little clear fat skimmed off the gravy ; put it close into the pots, and pour over it clarified butter. 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
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