815. BRAIZED OX-CHEEK, WITH PUREE OF GREEN-PEAS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
12.0 pieces
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (16)
  1. Bone an ox-cheek and steep it in cold water for two hours
  2. par-boil it in water for five minutes
  3. immerse it in cold water, drain, and trim it
  4. break up the bones, and put them at the bottom of an oval stewpan
  5. place the cheek upon them, and garnish with carrots, onion, celery, garnished faggots of parsley, six cloves, a blade of mace, and twelve pepper-corns
  6. moisten with two quarts of broth or water (if the latter, add some salt)
  7. set the ox-cheek to braize very gently by the side of a stove-fire for about two hours
  8. when done, take it up carefully and put it in press for some brown sauce with, and the remainder boiled down to a half glaze
  9. cut the ox-cheek up into twelve pieces of equal size, shape them either round, square, oblong, or oval
  10. trim them neatly
  11. place them in a sautapan with the half-glaze
  12. Ten minutes before sending to table, put the ox-cheeks, covered with the lid, to simmer gently on the stove-fire until they are warmed through
  13. set them to boil quickly over a brisk fire for three minutes
  14. roll them in their glaze, and afterwards dish them up in a circle, closely overlapping each other
  15. fill the centre of the entrée with some thick purée of green peas (No 136)
  16. pour a little brown sauce round the base, and serve
Original Text
815. BRAIZED OX-CHEEK, WITH PUREE OF GREEN-PEAS. Bone an ox-cheek and steep it in cold water for two hours; then par-boil it in water for five minutes; immerse it in cold water, drain, and trim it, break up the bones, and put them at the bottom of an oval stewpan, place the cheek upon them, and garnish with carrots, onion, celery, garnished faggots of parsley, six cloves, a blade of mace, and twelve pepper-corns; moisten with two quarts of broth or water (if the latter, add some salt); set the ox-cheek to braize very gently by the side of a stove-fire for about two hours; when done, take it up carefully and put it in press for some brown sauce with, and the remainder boiled down to a half glaze. Next, cut the ox-cheek up into twelve pieces of equal size, shape them either round, square, oblong, or oval; trim them neatly; and place them in a sautapan with the half-glaze. Ten minutes before sending to table, put the ox-cheeks, covered with the lid, to simmer gently on the stove-fire until they are warmed through, and then set them to boil quickly over a brisk fire for three minutes; roll them in their glaze, and afterwards dish them up in a circle, closely overlapping each other; fill the centre of the entrée with some thick purée of green peas (No 136), pour a little brown sauce round the base, and serve.
Notes
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