OX-CHEEK, A LA POLONAISE.
BONE and trim two ox-cheeks; prepare them for braizing as directed in the foregoing case; moisten with half a bottle of sherry, and allow them to simmer on the stove-fire for about ten minutes; add sufficient stock to cover them, and again set them on the stove to boil; skim and put them by the side of the fire, to continue gently boiling for five hours. When the ox-cheeks are sufficiently braized, and are become quite tender, put them in press between two dishes, when cold, trim, and afterwards cut them across the grain, into very thin slices. Then stick a number of triangular croutons of fried bread, in an oval form, on the dish, within two inches of the edge, and within this coronet, place a layer of the thin slices of the ox-cheeks, over which spread some sauce made in the following manner:
Shred the rind of two oranges very thin, and perfectly free from pith; boil it in water for five minutes, drain and refresh it in cold water, and then add to it a small ladleful of good Espagnole sauce, half a pound of red-currant jelly, four chopped shalots, a little grated nutmeg, and the juice of one lemon; boil the whole together, stirring it up white with a wooden spoon, and use this preparation as directed above. Having thus continued alternately, adding layers of ox-cheek and sauce, until the whole forms a dome; mask it over with the remainder of the sauce, and after smoothing the surface with the blade of a knife, cover it with some lightly-coloured raspings of roll, bruised and sifted for the purpose. About three-quarters of an hour before dinner, put the dish in the oven, when moderately hot, to allow the preparation to get thoroughly warm; garnish with a border of fried eggs and glazed onions, pour some of the same sauce round it—