Ox-Cheek stewed (No. 507)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 180 min Total: 180 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (25)
Instructions (7)
  1. Prepare this the day before it is to be eaten; clean it, and put it into soft water just warm; let it lie three or four hours, then put it into cold water, and let it soak all night;
  2. Next day wipe it clean, put it into a stew-pan, and just cover it with water;
  3. Skim it well when it is coming to a boil, then put two whole onions, stick two or three cloves into each, three turnips quartered, a couple of carrots sliced, two bay-leaves, and twenty-four corns of allspice, a head of celery, and a bundle of sweet herbs, pepper, and salt;
  4. To these, those who are for a “haut goût” may add Cayenne and garlic, in such proportions as the palate that requires them may desire.
  5. Let it stew gently till perfectly tender, i. e. about three hours;
  6. Then take out the cheek, divide it into handsome pieces, fit to help at table; skim, and strain the gravy;
  7. Melt an ounce and a half of butter in a stew-pan; stir into it as much flour as it will take up; mix with it by degrees a pint and a half of the gravy; add to it a table-spoonful of basil, tarragon, or elder vinegar, or the like quantity of mushroom or walnut catchup, or cavice, or port wine, and give it a boil.
Original Text
Ox-Cheek stewed.—(No. 507.) Prepare this the day before it is to be eaten; clean it, and put it into soft water just warm; let it lie three or four hours, then put it into cold water, and let it soak all night; next day wipe it clean, put it into a stew-pan, and just cover it with water; skim it well when it is coming to a boil, then put two whole onions, stick two or three cloves into each, three turnips quartered, a couple of carrots sliced, two bay-leaves, and twenty-four corns of allspice, a head of celery, and a bundle of sweet herbs, pepper, and salt; to these, those who are for a “haut goût” may add Cayenne and garlic, in such proportions as the palate that requires them may desire. [318]Let it stew gently till perfectly tender, i. e. about three hours; then take out the cheek, divide it into handsome pieces, fit to help at table; skim, and strain the gravy; melt an ounce and a half of butter in a stew-pan; stir into it as much flour as it will take up; mix with it by degrees a pint and a half of the gravy; add to it a table-spoonful of basil, tarragon, or elder vinegar, or the like quantity of mushroom or walnut catchup, or cavice, or port wine, and give it a boil. Serve up in a soup or ragoût-dish; or make it into barley broth, No. 204. Obs.—This is a very economical, nourishing, and savoury meal. See ox-cheek soup, No. 239, and calf’s head hashed, No. 520.
Notes
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