Ox Cheek

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (19)
Instructions (15)
  1. Bone and wash clean the cheek.
  2. Tie it up like a rump of beef.
  3. Put it in a braising pan with some good stock (or water).
  4. When it boils, skim it.
  5. Add two bay leaves, a little garlick, some onions, champignons, celery, carrots, half a small cabbage, turnips, a bundle of sweet herbs, whole black pepper, a little allspice and mace.
  6. Let the cheek stew till near done.
  7. Cut off the strings.
  8. Put the cheek in a clean stewpan.
  9. Strain the liquor through a sieve.
  10. Skim off the fat very clean.
  11. Season with lemon juice, cayenne pepper and salt.
  12. Add a little colour.
  13. Clear it with eggs.
  14. Strain it through a tamis cloth to the cheek.
  15. Stew it till tender.
Original Text
Ox Cheek. Bone and wash clean the cheek; then tie it up like a rump of beef, put it in a braising pan with some good stock (or water); when it boils, skim it, add two bay leaves, a little garlick, some onions, champignons, celery, carrots, half a small cabbage, turnips, a bundle of sweet herbs, whole black pepper, a little allspice and mace. Let the cheek stew till near done, then cut off the strings, put the cheek in a clean stewpan, strain the liquor through a sieve, skim off the fat very clean, season with lemon juice, cayenne pepper and salt, add a little colour, clear it with eggs, strain it through a tamis cloth to the cheek, and stew it till tender. [41]
Notes
—