Ox-Cheek Stuffed and Baked

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Ox-cheek preparation
Stuffing
Serving
Instructions (11)
  1. Cleanse the ox-cheek with the greatest nicety by washing, scraping it lightly with a knife, and soaking out the blood.
  2. Put the cheek into plenty of warm water and boil it gently for about an hour.
  3. Throw in a large teaspoonful of salt and carefully remove all the scum as it rises to the surface.
  4. Let it cool after it is lifted out.
  5. Take away the bones, working the knife close to them and avoiding piercing the skin.
  6. When the cheek has become cold, put into it a good roll of forcemeat (made by receipt Nos. 1, 2, or 3 of Chapter IX., or substitute oyster or mushroom forcemeat, increasing the quantity one-half at least).
  7. Skewer or bind up the cheek securely.
  8. Send it to a moderate oven for an hour or an hour and a half, baking until it is exceedingly tender quite through.
  9. Drain it well from fat.
  10. Dish it, withdraw the skewers, or unbind it gently.
  11. Either sauce it with a little good brown gravy, or send it to table with melted butter in a tureen, a cut lemon, and cayenne, or with any sauce of Chapter V. considered more appropriate.
Original Text
OX-CHEEK STUFFED AND BAKED. (Good, and not expensive.) Cleanse, with the greatest nicety, a fresh ox-cheek by washing, scraping it lightly with a knife, and soaking out the blood; then put it into plenty of warm water, and boil it gently for about an hour. Throw in a large teaspoonful of salt, and carefully remove all the scum as it rises to the surface. Let it cool after it is lifted out, and then take away the bones, remembering always to work the knife close to them, and to avoid piercing the skin. When the cheek has become cold, put into it a good roll of forcemeat, made by the receipt Nos. 1, 2, or 3, of Chapter IX., or substitute the oyster or mushroom forcemeat which follows; but in any case increase the quantity one-half at least: then skewer or bind up the cheek securely, and send it to a moderate oven for an hour or an hour and a half. It should be baked until it is exceedingly tender quite through. Drain it well from fat, dish it, withdraw the skewers, or unbind it gently, and either sauce it with a little good brown gravy, or send it to table with melted butter in a tureen, a cut lemon, and cayenne, or with any sauce of Chapter V., which may be considered more appropriate. 209 CHAPTER XI. Veal. No. 1. Loin, Best End. 2. Loin, Chump End. 3. Fillet. 4. Hind Knuckle. 5. Fore Knuckle. 6. Neck, Best End. 7. Neck, Scrag End. 8. Blade Bone. 9. Breast, Best End. 10. Breast, Brisket End. In season all the year, but scarce and expensive in mid-winter, and very early spring.
Notes
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