Stewed Oxcheek plain

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

For the stew

a fine cheek
three quarts of water ↝ Water, tap [Tap water]
plenty of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
leeks ↝ Leeks [Onions]
two or three turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
four Jamaica’s

For browning the stew

burnt sugar
some onions fried quite brown with flour ↝ Onions, raw [Vegetables and Vegetable Products]

For serving

a small roll ↝ Pork, roll [Cold cuts and cured meats]
bread fried ↝ Bread, vegetable [Yeast breads]
Celery ↝ Celery, raw [Vegetables and Vegetable Products]
the seed ↝ Spices, celery seed [Spices and Herbs]

Instructions (16)

Soak and cleanse a fine oxcheek the day before.
Put the cheek into a stewpot that will cover it close, with three quarts of water.
Bring to a boil, then skim well.
Simmer for two hours.
Add plenty of carrots, leeks, two or three turnips, a bunch of sweet herbs, some whole pepper, and four allspice berries.
Skim frequently.
When the meat is tender, take it out.
Let the soup go cold.
Remove the cake of fat.
Serve the fat separate or with the meat.

Browning the stew

To achieve a fine brown color, you can use burnt sugar.
Alternatively, fry some onions until quite brown with flour, and simmer them with the stew. This method also improves the flavor of brown soups and gravies.

Serving suggestions

If vegetables are not desired in the soup, they can be removed.
A small roll, toasted, or fried bread can be added.
Celery is a great addition and should always be served.
If celery is not available, its seed can be used for an equally good flavor by boiling it in the soup and then straining it off.

Original Text

Stewed Oxcheek plain.

Soak and cleanse a fine cheek the day before you would have it eaten. Put it into a stewpot that 37will cover close, with three quarts of water: simmer it, after it has first boiled up and been well skimmed. In two hours put plenty of carrots, leeks, two or three turnips, a bunch of sweet herbs, some whole pepper, and four Jamaica’s. Skim frequently. When the meat is tender, take it out: let the soup go cold: remove the cake of fat, and serve it separate or with the meat.

It should be of a fine brown, which may be done by burnt sugar, or by frying some onions quite brown with flour, and simmering them with it. The latter improves the flavour of all soups and gravies of the brown kind.

If vegetables are not approved in the soup, they may be taken out, and a small roll be toasted, or bread fried and added. Celery is a great addition, and should be always served. Where it is not to be got, the seed gives an equally good flavour, boiled in, and strained off.

Notes

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