Spiced Beef

Ingredients

• the meat
• the pickle
• enough cold water to cover
• half an hour to each pound of meat

Method

1. 1

   Warm the pickle slightly in the oven.

2. 2

   Wipe the meat, remove discolored parts, and rub it with the pickle.

3. 3

   Bub and turn the meat daily for a week.

4. 4

   After spicing, wash the meat and simmer in cold water for half an hour per pound, skimming as necessary.

5. 5

   Add flavoring vegetables if desired.

6. 6

   Once tender, remove the meat, press between dishes with weight until cold, trim neatly, and brush with melted glaze.

7. 7

   Serve cold.

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.

the pickle, and rub it all over. Bub and turn the meat every day for a week, or until spiced sufficiently. Then lift out the meat, wash it, and put it into a saucepan with enough cold water to cover. Simmer slowly, allowing half an hour to each pound of meat, and skim when necessary. A few pieces of flavouring vegetables may be added. Lift out the meat when tender. 220 COOKERY FOR EVERY HOUSEHOLD remove the bone, and press between two dishes with a weight on the top until cold. Then trim Spiced Beef neatly, and brush over with a little melted glaze. Serve cold. 866. Ox Cheek, Stewed (Tete de Bcsuf en Ragout) | ox cheek. Vegetables. A bunch of herbs. Seasoning. Cold water or stock. 1 oz. butter. 1 oz. flour. Bone the ox cheek, if this has not already been done by the butcher, wash it well, and let it soak for several hours in cold water. Then wash in warm water and cut it in convenient-sized pieces. Put the pieces of cheek and the bones into a sauee- Ean, cover them with cold water or stock, and ring to the boil. Then skim and add vegetables for flavouring, a bunch of herbs, pepper and salt. Stew slowly until the pieces of cheek are quite tender, keeping them just covered with the liquid all the time. When ready, strain, reserving the liquid. Melt the butter in the saucepan and let it brown, add the flour, and mix it in, allowing it to brown also ; then pour in 1 pint of the liquid, and stir until boiling. Add more seasoning if necessary, and return the pieces of cheek to re- heat. Serve neatly, and garnish the dish with nicely cooked spinach, or with some of the vege- tables cut in fancy shapes. Notes. — A little wine may be added to the sauce If liked, also the juice of half a lemon. The bones and remains of vegetables must be kept for making soup or stock. A cow-heel is sometimes stewed along with the cheek. Time to stew, 3 to 4 hours. Sufficient for 7 or 8 persons. Probable cost, 2s. 6 d. 867. Ox Cheek, Stuffed and Braised (Tete de Boeuf Farci) 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

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