Cassell's dictionary of cookery

Ox Cheek, Cold.— Cut the remains of an ox cheek which has been boiled until quite tender into neat slices. Arrange these on a dish, and pour over them a sauce prepared as follows : — Beat the yolk of an egg for two or three minutes, then mix -with it half a teaspoonful of mixed mustard, a pinch of pepper and salt, eight table-spoonfuls of oil, and two table-spoonfuls of tarragon vinegar. The oil should be put in first in very small quantities at a time, and the sauce should be well beaten between each addition, or the oil will not mix well. Garnish the dish with parsley, and send bread and butter to table with it. Time, half an hour to beat the sauce. Probable cost, 8d., exclusive of the cold meat. Ox Cheek, Potted (a breakfast or supper <lish) . — Pick the meat from an ox cheek which has been simmered until it is quite tender. Mince it very finely, and mix with it a teaspoonful of salt, half a tea-spoonful of pepper, u quarter of a nutmeg grated, and a tablespoonful of powdered thyme. Put it in a plain mould, cover with a dish, and place a weight upon the top. Serve cold. Time, four hours to simmer the ox cheek. Probable cost of ox cheek, 6d. per pound. Sufficient for six or eight persons. Ox Cheek, Sliced and Pried.— Cut the remains of a cold ox cheek which has been boiled or stewed until quite tender into neat slices, and dip these into egg and bread-crumbs, grate a little nutmeg over them, and fry them in hot fat till they are lightly browned. Servo on a hot dish, and garnish with slices of lemon. Time to fry, ten minutes. Probable cost of ox cheek, 6d. per pound. Ox Cheek Soup. — Wash an ox cheek thoroughly in lukewarm water, then put it into a large saucej^an with two ounces of lean ham, an onion stuck with twelve cloves, a turnip, two carrots, three or four sticks of celery, a tea-spoonful of peppercorns, a blade of mace, a bunch of parsley, a small sprig of thyme, a table-spoonful of salt, . a bay-leaf, and three quarts of water. Bi-ing the liquid to a boil, remove the scum as it rises, then draw the pan to the side of the fire, and simmer gently for four hours. Take up the cheek, cut off about haK a pound of the meat in slices half an inch thick, and put it back into the broth. Mix two table- spoonfuls of ground rice or plain flour with two table-spoonfuls of mushroom ketchup and half a table-spoonful of soy ; add this to the soup, and simmer it an hour longer. Turn a large carrot and turnip into the shape of peas, olives, (Src, according to fancy, peel and trim neatly a quarter of a pint of button-onions, cut the slices of ox cheek into inch square pieces, and fry all these in hot butter until they are tender and lightly browned. Strain the soup, return it to the pan with the fried vegetables, &c., boil them together for ten or fifteen minutes, and serve. Time altogether, six hours. Probable cost. Is. per quart. Sufficient for ten or twelve persons.