To Cook an Ox Cheek
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
If there should be any small pieces of the meat left from the dinner, they may be cut up with 2 or 3 hard-boiled eggs, sprinkled with a little salt, pepper, and nutmeg, put into a mold, and turned out for breakfast, luncheon or supper.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 210. The excerpt below is the record exactly as published.
To Cook an Ox Cheek Split the head in halves, remove tongue, brain and eyes and wash first in salt water and afterward in 2 or 3 fresh waters. When clean put into a saucepan of cold water, add salt, and let boil 4 hours. When it has been boiling about 2 hours add potatoes, onions, carrots, turnips, and celery, according to taste.
Cook this with the app: pantry check, scaling, and the assistant.