819. BRAIZED OX-CHEEK, WITH STEWED CABBAGES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. When the ox-cheek is prepared for braizing, as directed in No. 815, about one pound of German sausage must be added, also half a pound of streaky bacon, and two savoy-cabbages, previously cut in halves, parboiled in water, the stalks removed, and afterwards tied up with string.
  2. The whole must be covered with a round buttered paper, and set to braize gently for about two hours.
  3. As soon as it is done, the ox-cheek should be put in press, and when cold cut into collops and placed in a sautapan with some half glaze.
  4. The bacon and sausage must be also cut in neat collops and kept hot in a sautapan with a little half glaze.
  5. The cabbage must first be drained in a colander, and then pressed in a napkin, and afterwards cut out in cork-shaped pieces.
  6. The scallops of ox-cheek should be dished up in a close circle, alternately placing a scallop of ox-cheek with the bacon and sausage; and so on, until the whole is used up.
  7. Next, place the cabbage round the base in a neat border, and upon each piece of cabbage set a ring of carrot, with a piece of turnip cut in the form of a very small pear, in the centre.
  8. Fill the void of the entrée with a garnish of carrots and turnips, cut in very small fancy shapes, pour some Espagnole sauce round the base, and serve.
  9. The carrots and turnips, above alluded to, must, of course, be boiled in broth, with a little sugar, and afterwards boiled down in their glaze.
Original Text
819. BRAIZED OX-CHEEK, WITH STEWED CABBAGES. When the ox-cheek is prepared for braizing, as directed in No. 815, about one pound of German sausage must be added, also half a pound of streaky bacon, and two savoy-cabbages, previously cut in halves, parboiled in water, the stalks removed, and afterwards tied up with string. The whole must be covered with a round buttered paper, and set to braize gently for about two hours; as soon as it is done, the ox-cheek should be put in press, and when cold cut into collops and placed in a sautapan with some half glaze; the bacon and sausage must be also cut in neat collops and kept hot in a sautapan with a little half glaze. The cabbage must first be drained in a colander, and then pressed in a napkin, and afterwards cut out in cork-shaped pieces. The scallops of ox-cheek should be dished up in a close circle, alternately placing a scallop of ox-cheek with the bacon and sausage; and so on, until the whole is used up. Next, place the cabbage round the base in a neat border, and upon each piece of cabbage set a ring of carrot, with a piece of turnip cut in the form of a very small pear, in the centre; fill the void of the entrée with a garnish of carrots and turnips, cut in very small fancy shapes, pour some Espagnole sauce round the base, and serve. The carrots and turnips, above alluded to, must, of course, be boiled in broth, with a little sugar, and afterwards boiled down in their glaze.
Notes
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