Pot-au-Feu made with Ox Cheek

Ingredients

• 1 lb. ox cheek
• 4 lb. carrots
• 4 lb. cabbage
• 6 oz. turnips
• 4 oz. shredded bread
• 4 oz. onion
• 2 oz. celery
• 1 oz. salt
• 2 quarts of water
• 2 leeks
• a pinch of pepper

Method

1. 1

   Cut ox cheek into slices, boil with salt for 1 hour.

2. 2

   Add vegetables and cook until done.

3. 3

   Serve soup first, then meat and vegetables.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 6. The excerpt below is the record exactly as published.

Pot-au-Feu made with Ox Cheek (A Sour AND A Meat DisH) Materials.—1 lb. ox cheek, 4 lb. carrots, _ 4b. cabbage, 6 oz. turnips, 4 oz. shredded _ bread, 4 0z. onion, 2 oz. celery, } oz. salt, _ 2 quarts of water, 2 leeks, a pinch of pepper. Method.—Cut the ox cheek into six slices, place in the boiling water, add salt, and | simmer for 1 hour. Then add the carrots, | turnips, cabbage, leeks, onion and celery, and cook until done. Remove the vege- tables. Dish up the meat, garnish with the best parts of the vegetables, cut the re- mainder small and return to the liquid, season, and add a pinch of pepper. Toast _the shredded bread in the oven and serve separately, or add to the soup before serving, _or prepare dumplings and add them to the _ soup and boil for 10 minutes. Serve the soup first, then the meat and vegetables, with steamed potatoes in their _ jackets. Farmers’ Soup Materials.—+4 |b. mixed vegetables, 4 lb. shredded potatoes, 2 oz. toasted bread, ¢ 02. salt, quarter-teaspoonful freshly ground SS a ee ———— ie eet nn ne ee ee i eee 26 THE VICTORY COOKERY BOOK pepper, 1 teaspoonful chopped parsley, 1 quart of water, 1 oz. fat. Method.—Place the fat in a saucepan to melt, then shred the vegetables and add these to the fat but do not mix. Sprinkle lightly with salt and cover. Let the vege- tables cook over a gentle. heat until the water contained in the vegetables flows, then mix with a spoon. Let the mixture evaporate until the vegetables take a very light colour at the bottom of the saucepan, then cover with the water and salt and boil. Add the potatoes, and boil until the whole is tender. Toast the shredded bread and place in a soup tureen, adding the pepper. Taste the soup, correct the seasoning if necessary, and pour over the bread, adding the chopped parsley. Dumplings may be added to the soup instead of bread, or small savoury balls. The reader will observe that the pepper is: not cooked but added just at the last. Onion Soup Materials.—1 oz. fat, 4 oz. onion, 4 0z. flour, 1 quart water, 8 oz. bread, 2 oz. cheese (grated), $ oz. salt. Method.—Shred the onion and fry in the — -- = ——— SS SS oe = So SOUPS, STOCKS, GRAVY, SAUCES 27 fat to alight colour. Add the flour, and bake together until a nice brown. Add the water and salt and cook for 15 minutes. Cut the bread in slices } inch thick and toast ; place these in an earthenware casserole, sprinkle with grated cheese and pour the soup over. (The onion may be removed and used else- where.) Sprinkle again with grated cheese and bake in the oven until of a golden brown. Cabbage and Onion Soup Materials.—4 |b. cabbage, 4 lb. potatoes, _ 2 oz. onion, 1 oz. fat, 2 oz. shredded bread, 1 oz. salt

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