Stewed Ox Cheek No. 2

Ingredients

• Six pounds of Ox-cheek
• Two Carrots
• one Turnip
• Half head of Celery
• Four Onions
• Bouquet of Herbs
• Twelve Cloves
• one blade of Mace
• Twenty Peppercorns
• Salt
• One ounce of Fat
• One ounce of Flour
• One ounce of Butter

Method

1. 1

   Wash the ox-cheek in warm water, cut the flesh off the bone, roll it up and tie with string.

2. 2

   Put it in a stewpan with clarified dripping to brown.

3. 3

   Add the vegetables and herbs, cover with cold water, and bring to a boil.

4. 4

   Simmer gently for four hours.

5. 5

   For the sauce, melt butter, stir in flour, add a pint of stock, and stir until it thickens.

6. 6

   Serve the ox-cheek with the sauce.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 49. The excerpt below is the record exactly as published.

tewed Ox Cheek. No. 2. Ingredients. Six pounds of Ox-cheek. Two Carrots, one Turnip. Half head of Celery. Four Onions. Bouquet of Herbs. Twelve Cloves, one blade of Mace. Twenty Peppercorns. Salt. One ounce of Fat. One ounce of Flour. One ounce of Butter

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