Cassell's dictionary of cookery

Ox Brains (en Matelote). — Take half a dozen button-onions. Put them whole into a stewpan with an oimce and a half of fresh butter, and move them about until they are soft and yellow. Dredge a dessert-spoonful of flour over them, and moisten with nearly half a pint of good stock and a glassful of red wine. Add a few sprigs of parsley, a sprig of winter savoury, a bay-leaf, a tea-spoonful of salt, half a drachm of cayenne, half a blade of mace, and three or four small mushrooms if they are at hand. Simmer the sauce gently for half an hour. Clean the ox-brains very carefully, and remove all the skin and fibrous parts. Lay them in lukewarm water to soak, then take them up and drain them, put them into the sauce, and let them simmer gently for half an hour. Serve on a hot dish ; remove the herbs from the sauce, and pour it upon them. Probable cost, exclusive of the wine. Is. 6d. Sufficient for two or three persons. Ox Brains, Fried. — Wash the brains carefully in two or three waters, remove all the blood, sikin, and fibre, and lay them in warm water to blanch. Put them into boiling salt and water, and simmer gently for half an hour. Drain them, make them into balls the size of a small egg, dip them into beaten egg and finely-grated bread-crumbs, and fry them in plenty of hot fat until they are brightly browned all over. Place them on a hot dish, squeeze the juice of half a small lemon ox (48o ) OX over them, and garnish with slices of cut lemon and parsley. Time to fry, ten minutes. Probable cost, Is. 3d. Ox Cheek, Baked. — "Wash a large fresh ox cheek in two or three waters, then let it soak for some hours in cold water. Drain it well, and put it into lukewarm water, let it boil, skim the liquid carefully, and simmer the cheek gently for a couple of hours. Take it up, remove the bones, lay the cheek on a flat board, and spread upon it a layer of good veal forcemeat, roll it firmly, bind securely with tape, and bake in a moderate oven. Place it on a hot dish, remove the tapes, and send tomato, piquant, or good brown sauce, to table with it. Time, one hour and a half to bake the cheek. Probable cost, 6d. per pound. Sufficient for seven or eight persons. Ox Cheek, Boiled. — Many excellent and economical dishes may be made from an ox cheek, which is highly gelatinous and nourishing, and often proves very useful in largo families. Take a moderate-sized ox cheek, or half a large one. Wash carefully, and soak it in cold water for five or six hours. Drain it, rub it well with a table-spoonful of salt and a tea-spoonfid of pepper, and put it into a large pan with four quarts of cold water, two or three sticks of celery, and two onions. When it boils, skim carefully, draw it to the side of the fire, and simmer very gently until it is quite tender, which will be in three hours from the time of boiling. Place the head on a dish with a little of the gravy, and send turnips, carrots, and potatoes to table with it. The liquid will make excellent broth. Probable cost, 6d. per pound. Sufficient for six or eight persons. Ox Cheek Cheese [see Cheese, Ox Cheek).