Stewed Ox Cheek

Ingredients

• Ox cheek, about 6 lbs.
• 2 carrots
• 1 turnip
• 1 head of celery
• 4 onions
• 12 cloves
• 1 blade of mace
• 20 peppercorns
• 1 oz. of butter
• 1 oz. of flour
• 1 teaspoonful of Harvey Sauce
• 1 teaspoonful of mushroom ketchup
• Bouquet garni (i.e. sprig of thyme, marjoram, parsley, and a bayleaf)

Method

1. 1

   1.

2. 2

   Wash the ox cheek and cut off the flesh from the bone.

3. 3

   2.

4. 4

   Roll and tie the flesh, then fry in clarified dripping.

5. 5

   3.

6. 6

   Prepare vegetables: wash and cut carrots, turnip, and celery.

7. 7

   4.

8. 8

   Peel onions and stick cloves into one.

9. 9

   5.

10. 10

    Add the rolled ox cheek, bones, and vegetables to a saucepan.

11. 11

    6.

12. 12

    Add mace, peppercorns, salt, and bouquet garni.

13. 13

    7.

14. 14

    Simmer for about 4.5 hours.

Nutrition per serving

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 37. The excerpt below is the record exactly as published.

1 head of celery o 4 1 leek o 1 Bouquet garni (i.e., sprig of thyme, mar- joram, and bay leaf) 6 cloves T2 peppercorns 6 allspice 1 tablespoonful of salt 6 oj For I an ounce of glaze o 2 6 2| Time required, about four hours. Now we will show you how to stew Brisket of Beef to be served cold, 1. We take seven pounds of brisket of beef (not very fat), see that it is quite clean, and, if necessary, scrape it with a knife and wipe it with a clean cloth, and then put it into a large saucepan. 2. We take two carrots, wash and scrape them clean and cut them in halves. 3. We take one turnip and two onions, wash them and peel them, and cut the turnip in quarters. 4. We take one leek and one head of celery \ wash them well in water, cut the long green leaves off the leek, and the green tops from the celery, 5. We add all these vegetables to the meat in the saucepan. 6. We also add a bouquet garni, of thyme, marjoram, and a bay leaf tied tightly together, six cloves, twelve pepper- L essons on C ookingM ?at. — Stewed Brisket of Beef. 9 3 corns six allspice ', one tablespoonful of salt, and three quarts of cold water. 7. We put the saucepan on the fire, and when it comes to the boil we should skim it well. 8. We then move the saucepan to the side of the fire, and let the contents simmer gently for three hours, we must watch it and skim it occasionally. 9. After that time we take the meat out of the saucepan and put it on a dish. 10. We take a knife and carefully remove the flat bones at the side of the beef 11. We place the beef between two dishes and some heavy weight on the top to press the beef 12. We pour the stock through a strainer into a basin> and when it is cold we should remove every particle of fat% N.B. — Instead of reducing the stock for glaze, glaze can be bought at the grocer's ; about half an ounce would be required, and it should be put in a gaily pot with about a tablespoonful of water ; the gaily pot must be placed in a saucepan of boiling water, over the fire ; when the glaze is melted, it should be stirred with the brush, before brushing over the meat, as directed in paragraph 14. The stock can be used for soup. 13. We then put the stock in a stewpan, and put it on the fire to boil, without the lid, so as to reduce the stock to a glaze, about a gill (a quarter of a pint). 14. We now take the beef and with a paste brush cover the joint with the glaze, brushing it over several times until all the glaze is used up ; as soon as the glaze is cold and set on the beef it is ready for serving. 94 National Training School for Cookery. STEWS. Lesson No. 5. » INGREDIENTS. 1 rabbit \ lb. of bacon .f. d. 1 9 o 3 1 oz. of flour 1 carrot 1 onion 1 shalot 1 pint of second stock 3^., or water. Time required, about two hours. Now we will show you how to Stew a Rabbit. 1. We take a rabbit (which has been skinned and pro- perly prepared for cooking), put it on a board, and cut it up into neat pieces, with a sharp knife. 2. We must wash the pieces of rabbit, and dry them in a clean cloth. 3. We take a quarter of a pound of bacon, and cut it up in inch lengths ; we put it in a saucepan over the fire to fry for about six minutes ; we then take it out, and put it on a plate. 4. We now put the pieces of rabbit in the saucepan, and let them fry brown, in the bacon fat. We must watch it, and turn the pieces occasionally. 5. We take a carrot, wash it, scrape it clean with a knife, and cut it in half. 6. We take an onion, and a shalot, and peel them. 7. We now put the fried bacon, and the vegetables into the saucepan, with the rabbit. Lessons on Cooking Meat. — Stewed Rabbit. 95 8. We also add one ounce of flour, pepper, and salt to taste, and pour in one pint of second stock or water. 9. We put the saucepan over the fire, and stir well till it boils, then skim it well, and move the saucepan to the side of the fire, to simmer gently, for about one hour and a quarter, or perhaps a little longer if the rabbit is old. 10. For serving, we arrange the rabbit, and bacon on a hot dish, and strain the sauce over it. g6 National Training School for Cookery. STEWS. Lesson No. 6. STEWED OX CHEEK. Average cost of " Stewed Ox Cheek? and about 4 quarts of Soup, INGREDIENTS. s, d. Ox cheek, about 6 lbs., at <\d. per lb 2 o 2 carrots o 1 1 turnip o o§ \ head of celery o 2 4 onions o Bouquet garni [i.e. sprig of thyme, mar- joram, parsley, and a bayleaf) 12 cloves 1 blade of mace 20 peppercorns Salt 1 oz. of butter 1 oz. of flour 1 teaspoonfui of Harvey Sauce I teaspoonfui of mushroom ketchup

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