STEWED OX-CHEEK

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 240 min Total: 240 min
Yield
8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (23)
Instructions (13)
  1. Have the cheek boned, and prepare it the day before it is to be eaten, by cleaning and putting it to soak all night in salt and water.
  2. The next day, wipe it dry and clean, and put it into a stewpan.
  3. Just cover it with water, skim well when it boils, and let it gently simmer till the meat is quite tender.
  4. Slice and fry 3 onions in a little butter and flour, and put them into the gravy.
  5. Add 2 whole onions, each stuck with 3 cloves, 3 turnips quartered, 2 carrots sliced, a bay-leaf, 1 head of celery, a bunch of herbs, and seasoning to taste of cayenne, black pepper, and salt.
  6. Let these stew till perfectly tender.
  7. Then take out the cheek, divide into pieces fit to help at table, skim and strain the gravy.
  8. Thicken 1-1/2 pint of the gravy with butter and flour in the above proportions.
  9. Add the vinegar, ketchup, and port wine.
  10. Put in the pieces of cheek.
  11. Let the whole boil up, and serve quite hot.
  12. Send it to table in a ragout-dish.
  13. If the colour of the gravy should not be very good, add a tablespoonful of the browning, No. 108.
Original Text
STEWED OX-CHEEK. 638. INGREDIENTS.—1 cheek, salt and water, 4 or 5 onions, butter and flour, 6 cloves, 3 turnips, 2 carrots, 1 bay-leaf, 1 head of celery, 1 bunch of savoury herbs, cayenne, black pepper and salt to taste, 1 oz. of butter, 2 dessertspoonfuls of flour, 2 tablespoonfuls of Chili vinegar, 2 tablespoonfuls of mushroom ketchup, 2 tablespoonfuls of port wine, 2 tablespoonfuls of Harvey's sauce. Mode.—Have the cheek boned, and prepare it the day before it is to be eaten, by cleaning and putting it to soak all night in salt and water. The next day, wipe it dry and clean, and put it into a stewpan. Just cover it with water, skim well when it boils, and let it gently simmer till the meat is quite tender. Slice and fry 3 onions in a little butter and flour, and put them into the gravy; add 2 whole onions, each stuck with 3 cloves, 3 turnips quartered, 2 carrots sliced, a bay-leaf, 1 head of celery, a bunch of herbs, and seasoning to taste of cayenne, black pepper, and salt. Let these stew till perfectly tender; then take out the cheek, divide into pieces fit to help at table, skim and strain the gravy, and thicken 1-1/2 pint of it with butter and flour in the above proportions. Add the vinegar, ketchup, and port wine; put in the pieces of cheek; let the whole boil up, and serve quite hot. Send it to table in a ragout-dish. If the colour of the gravy should not be very good, add a tablespoonful of the browning, No. 108. Time.—4 hours. Average cost, 3d. per lb. Sufficient for 8 persons. Seasonable at any time.
Notes
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