Potted Head

Ingredients

• 1 ox cheek
• 1 ox foot
• a handful of salt
• 2 table-spoonfuls of salt
• Pepper

Method

1. 1

   Wash and cleanse the cheek and foot, soak in warm water with salt for 2-3 hours.

2. 2

   Rinse, cover with cold water, bring to boil, skim, and simmer for 2.5 to 3 hours until tender.

3. 3

   Strain, cut meat from bones, return bones to saucepan, cover with water, and cook for 2 more hours.

4. 4

   Cool, remove fat, chop meat, add to stock, season, simmer, and pour into moulds.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 347. The excerpt below is the record exactly as published.

1 ox cheek. for braising. Veal stuffing. Tomatoes to garnish. Stock and vegetables Bone and wash the head as directed in last recipe, but keep the flesh in one piece. When thoroughly clean, dry the meat and spread it out on a board. Season it well with pepper and salt, and spread it with veal stuffing (Recipe 1281). Roll up, and bind securely with tape or string. Then braise according to General Directions for Braising (see p. 210). The meat must be kept well basted with the stock during the time of cooking; and must not be allowed to become too dry. When ready, lift the meat out of the braising pan and brown it in the oven a few minutes. Strain the stock, and boil it down until it is almost a glaze. Place the meat on a hot dish, remove the tape or string, pour the glaze over, and garnish with small baked tomatoes or any other vegetable preferred. Time to braise, 4 to 5 hours. Sufficient for 7 or 8 persons Probable cost, 2s. 6 d. to 2s. 9 d. 868. Potted Head J ox cheek. 1 ox foot. Water. Salt. Pepjiet. Wash and cleanse the cheek thoroughly, using several waters. Also wash and scrape the foot and cut it in pieces. Put both into a large basin, cover them with warm water, add a handful of salt, and soak for 2 or 3 hours. Then rinse and put them into a saucepan with cold water to cover them, add 2 table-spoonfuls of salt, and bring very slowly to the boil. Skim carefully, and simmer from 2J to 3 hours, or until the meat is tender. Now strain, and cut all the meat from the cheek and foot. Return the bones to the saucepan with the liquid, adding more water if there is not enough to cover them. Allow these to cook for 2 hours longer, then strain and cool. Next day remove all the fat from the top of the stock, which should now be a jelly, and put it into a saucepan. Trim and chop the meat and add it to it. Add pepper

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