Stewed Ox Cheek
From The official handbook for the National Training School for Cookery, 1891
Stock can be used for Ox Cheek Soup, thickened with flour.
Presented as published in 1891. 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 The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 39. The excerpt below is the record exactly as published.
Stewed Ox Cheek. 9 7 7. We put the rolled ox cheek, the bones, and all these vegetables into a saucepan, we also add a blade of mace, twenty peppercorns, a tablespoonful of salt, and a bouquet garni, consisting of a sprig of thyme, marjoram, parsley, and a bay leaf, tied tightly together. 8. We pour in sufficient cold water to cover it all, about six quarts ; put the saucepan on the fire, bring it to the boil, then skim it well, and move the saucepan to the side of the fire to simmer gently for four hours. 9. When the ox cheek is nearly done, we should make the sauce. 10. We put o?ie ounce of butter in a small stewpan, and put it over the fire to melt. 11. We now stir in smoothly one oimce of flour. IS. We take one pint of ox cheek stock, from the saucepan, and pour it into the stewpan, stirring well until the sauce boils, and thickens, we then add a teaspoonful of mushroom ketchup, and a teaspoonfid of Harvey sauce, and stand the stewpan by the side of the fire to keep warm. 13. For serving, we take the rolled ox cheek out of the saucepan, carefully remove the string, place it in the centre of a hot dish, and pour the sauce over it. N.B. — -The stock should be poured through a strainer into a basin, and put aside to cool, so that the fat can be removed ; the stock can then be used for Ox Cheek Soup, and it should be thickened with two ounces of flour ; the flour must be mixed to a smooth paste with a little of the stock, then added to the remainder of the stock, and stirred over the fire till it boils and thickens. The remains of the Ox Cheek, after serving, should be cut up in small pieces, and added to the soup. G 98 National Training School for Cookery, STEWS. Lesson No. 7. STEWED BREAST or NECK OF LAMB, WITH PEAS. Average cost of " Stewed Breast of Lamb? INGREDIENTS. s. d. 1 breast of Lamb, or 2 lbs. of the neck .... 2 o 1 pint of green peas o 3 1 onion o o\ Dessertspoonful of mint \ 1 oz. of flour \ o o\ Salt and pepper ) 2 4 Time required, about one hour and a half. Now we will show you how to Stew Breast or Neck of Lamb. 1. We take the lamb, put it on a board, and cut it up in small pieces, then wash it well in cold water, and put it in a saucepan with one quart of cold water. 2. We put the saucepan on the fire, and when it comes to the boil we must skim it well, and add about a teaspoon- ful of salt, and skim again ; then move the saucepan to the side of the fire, to simmer gently for half an hour. 3. We must now skim it well, and put in the pint of 'peas , and let all simmer half an hour longer. 4. We take the onion, peel it, and chop it, and the mint, up finely on a board, we add these to the stewed lamby and pepper to taste. 5. We mix one ounce of flour very smoothly in a cup, with a tablespoonful of water, and stir it into the saucepan to thicken the gravy. 6. We let it all simmer again for ten minutes. Lessons on Cooking Meat. Stewed Breast of Lamb. 9 9 7. For serving, we must carefully remove all grease (either with a spoon or by putting a piece of clean blotting- paper or whitey-brown paper on the top of the stew, which will absorb the grease), and turn the stew on to a hot dish ; the meat should be arranged in the centre, and the peas and gravy round. ico National Training School for Cookery. STEWS. Lesson No. 8. STEWED KNUCKLE OF VEAL Average cost of " Stewed Knuckle of Veal.1* INGREDIENTS. s. d. 4 lbs. of knuckle of veal 2 o £ lb. of rice o of 1 onion o o\ 5 of a teaspoonful of salt j 5 of a teaspoonful of pepper > o 1 1 tablespoonful of chopped parsley ) 2 2j If served with " Melted Butter sauce," i%d. ; Or with " Sharp Sauce" INGREDIENTS. d. \ pint of veal stock 1 onion o\ 1 shalot Ot 1 carrot oV 1 oz. butter 1 1 oz. flour o\ 1 teaspoonful of chopped parsley J 1 tablespoonful of vinegar > of Pepper and salt ) _3i Time required, about two hours, Now we will show you how to stew knuckle of veal 1. We take the four pounds of kmtckle of veal, wash it well in cold water, and put it in a saucepan with four pints of cold water ; put the saucepan over the fire, and when it boils we should add a teaspoonful of salt, and skim it well, and move the saucepan to the side of the fire, to simmer for tivo hours. N.B. — If the veal is to be served with "sharp sauce '* we omit the rice and- onion. For sharp sauce see below, No. 7. 2. We take one onion, peel it, and cut it in slices. 3. We take a quarter of a pound of rice, and wash it welL in two waters. Lessons on Cooking Meat. Stewed Knuckle of Veal i o i 4. We take two or three sprigs of parsley, wash it, dry it, and chop it up finely on a board ; there should be a table- spoonful 5. When the veal has simmered for one hour, we add the sliced onion, the rice, and salt and pepper, and let it simmer for om liour more. 6. We now add the chopped parsley. For serving, we place the veal on a hot dish, and pour the gravy and vege- tables round. N.B. — If liked, melted butter (see Sauces, Lesson No. 7), with a teaspoonful of chopped parsley in it, could be poured in addition over the veal. 7. For "sharp sauce," we take an onion and a shalot, peel them, and chop them up very finely on a board. 8. We take a carrot, wash it, scrape it clean with a knife, and chop it up finely. 9. We take a sprig or two of parsley, wash it, dry it, and chop it up finely. 10. We put one ounce of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.