Pound together in a mortar the salprunelle, cloves, peppercorns, shallots, thyme, and bay- leaves. Mix all the pickle ingredients together in a large crock or basin, and warm slightly in the oven. Wipe the meat, and remove any discoloured part. Put it into the pickle, and rub it all over. Bub and turn the meat every day for a week, or until spiced sufficiently. Then lift out the meat, wash it, and put it into a saucepan with enough cold water to cover. Simmer slowly, allowing half an hour to each pound of meat, and skim when necessary. A few pieces of flavouring vegetables may be added. Lift out the meat when tender. 220 COOKERY FOR EVERY HOUSEHOLD remove the bone, and press between two dishes with a weight on the top until cold. Then trim Spiced Beef neatly, and brush over with a little melted glaze. Serve cold. 866. Ox Cheek, Stewed (Tete de Bcsuf en Ragout) | ox cheek. Vegetables. A bunch of herbs. Seasoning. Cold water or stock. 1 oz. butter. 1 oz. flour. Bone the ox cheek, if this has not already been done by the butcher, wash it well, and let it soak for several hours in cold water. Then wash in warm water and cut it in convenient-sized pieces. Put the pieces of cheek and the bones into a sauee- Ean, cover them with cold water or stock, and ring to the boil. Then skim and add vegetables for flavouring, a bunch of herbs, pepper and salt. Stew slowly until the pieces of cheek are quite tender, keeping them just covered with the liquid all the time. When ready, strain, reserving the liquid. Melt the butter in the saucepan and let it brown, add the flour, and mix it in, allowing it to brown also ; then pour in 1 pint of the liquid, and stir until boiling. Add more seasoning if necessary, and return the pieces of cheek to re- heat. Serve neatly, and garnish the dish with nicely cooked spinach, or with some of the vege- tables cut in fancy shapes. Notes. — A little wine may be added to the sauce If liked, also the juice of half a lemon. The bones and remains of vegetables must be kept for making soup or stock. A cow-heel is sometimes stewed along with the cheek. Time to stew, 3 to 4 hours. Sufficient for 7 or 8 persons. Probable cost, 2s. 6 d. 867. Ox Cheek, Stuffed and Braised (Tete de Boeuf Farci) 1 ox cheek. for braising. Veal stuffing. Tomatoes to garnish. Stock and vegetables Bone and wash the head as directed in last recipe, but keep the flesh in one piece. When thoroughly clean, dry the meat✪ Spiced Beef and spread it out on a board. Season it well with pepper and salt, and spread it with veal stuffing (Recipe 1281). Roll up, and bind securely with tape or string. Then braise according to General Directions for Braising (see p. 210). The meat must be kept well basted with the stock during the time of cooking; and must not be allowed to become too dry. When ready, lift the meat out of the braising pan and brown it in the oven a few minutes. Strain the stock, and boil it down until it is almost a glaze. Place the meat on a hot dish, remove the tape or string, pour the glaze over, and garnish with small baked tomatoes or any other vegetable preferred. Time to braise, 4 to 5 hours. Sufficient for 7 or 8 persons Probable cost, 2s. 6 d. to 2s. 9 d. 868. Potted Head J ox cheek. 1 ox foot. Water. Salt. Pepjiet.

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Pound together in a mortar the salprunelle, cloves, peppercorns, shallots, thyme, and bay- leaves. Mix all the pickle ingredients together in a large crock or basin, and warm slightly in the oven. Wipe the meat, and remove any discoloured part. Put it into the pickle, and rub it all over. Bub and turn the meat every day for a week, or until spiced sufficiently. Then lift out the meat, wash it, and put it into a saucepan with enough cold water to cover. Simmer slowly, allowing half an hour to each pound of meat, and skim when necessary. A few pieces of flavouring vegetables may be added. Lift out the meat when tender. 220 COOKERY FOR EVERY HOUSEHOLD remove the bone, and press between two dishes with a weight on the top until cold. Then trim Spiced Beef neatly, and brush over with a little melted glaze. Serve cold. 866. Ox Cheek, Stewed (Tete de Bcsuf en Ragout) | ox cheek. Vegetables. A bunch of herbs. Seasoning. Cold water or stock. 1 oz. butter. 1 oz. flour. Bone the ox cheek, if this has not already been done by the butcher, wash it well, and let it soak for several hours in cold water. Then wash in warm water and cut it in convenient-sized pieces. Put the pieces of cheek and the bones into a sauee- Ean, cover them with cold water or stock, and ring to the boil. Then skim and add vegetables for flavouring, a bunch of herbs, pepper and salt. Stew slowly until the pieces of cheek are quite tender, keeping them just covered with the liquid all the time. When ready, strain, reserving the liquid. Melt the butter in the saucepan and let it brown, add the flour, and mix it in, allowing it to brown also ; then pour in 1 pint of the liquid, and stir until boiling. Add more seasoning if necessary, and return the pieces of cheek to re- heat. Serve neatly, and garnish the dish with nicely cooked spinach, or with some of the vege- tables cut in fancy shapes. Notes. — A little wine may be added to the sauce If liked, also the juice of half a lemon. The bones and remains of vegetables must be kept for making soup or stock. A cow-heel is sometimes stewed along with the cheek. Time to stew, 3 to 4 hours. Sufficient for 7 or 8 persons. Probable cost, 2s. 6 d. 867. Ox Cheek, Stuffed and Braised (Tete de Boeuf Farci) 1 ox cheek. for braising. Veal stuffing. Tomatoes to garnish. Stock and vegetables Bone and wash the head as directed in last recipe, but keep the flesh in one piece. When thoroughly clean, dry the meat and spread it out on a board. Season it well with pepper and salt, and spread it with veal stuffing (Recipe 1281). Roll up, and bind securely with tape or string. Then braise according to General Directions for Braising (see p. 210). The meat must be kept well basted with the stock during the time of cooking; and must not be allowed to become too dry. When ready, lift the meat out of the braising pan and brown it in the oven a few minutes. Strain the stock, and boil it down until it is almost a glaze. Place the meat on a hot dish, remove the tape or string, pour the glaze over, and garnish with small baked tomatoes or any other vegetable preferred. Time to braise, 4 to 5 hours. Sufficient for 7 or 8 persons Probable cost, 2s. 6 d. to 2s. 9 d. 868. Potted Head J ox cheek. 1 ox foot. Water. Salt. Pepjiet.

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