Ox Cheek, Stewed. — Prepare the ox
cheek as in the last recipe. Let it sinuner for
two hours, then take it up, drain it, and put
the liquid aside to cool. Remove the thick
layer of fat which will collect on the top, and
put it back into the stewpan with the ox cheek.
Let it bon once more, then add a large onion
with six cloves stuck in it, a basinful of mixed
vegetables cut into small pieces, and consisting
of three turnips, three carrots, two leeks, three
sticks of celery, two or three sprigs of parsley,
a small sprig of thjine, two bay-leaves, a blade
of mace, half a tea-spoonful of peppercorns, and
a little more salt, if required. Simmer two
hours longer. Take up the meat, cut it into
neat slices. Strain the gravy. Thicken one
pint and a half of it✪ Ox Cheek, Stewed -with a little butter rolled
in flour-, and serve the slices in a dish with the
sauce poured over them. A glassful of red wine
may be stirred into this sauce, or it may be
drawn from the fire for a minute or two, and
then mixed with the weU-beaten yolks of two
eggs ; or a little lemon- juice may be squeezed
over the meat, and the sauce poured over after-
wards. Probable cost of ox cheek, 6d. per
pound. Sufficient for half a dozen persons.
Ox Eyes. — Cut some slices of stale bread
three-quai-ters of an inch in thickness. Toast
them, stamp them in rounds three inches in
diameter, and take out of the middle of each
round a smaller round one inch and a half in
ox
( iSG )
OX
diameter ; he careful to leave the rings firm and
unbroken. Place them on a -well-buttered dish,
and let them soak in sour cream until they are
soft, then lay a raw egg in the middle of each
ring. Sprinkle a little salt and pepper over
them, and put a tea-spoonful of milk✪ Ox Eyes on each
egg. Put them in a hot oven, and let them
remain until the whites are set, but they must
not brown. Garnish with water-cresses. Time,
ten minute* to set the eggs. Probable cost
of haK a dozen ox eyes, 8d.
Ox Feet Jelly {see Wa}-land Jelly, Ox
Feet).
Ox Heart, Baked.— Wash the heart in
several waters. Cut away the lobes, and let it
soak for twelve hours in vinegar and water.
Drain, and slice into thin steaks cut the long-
way of the heart. Grease a pie- dish, and lay
some sliced jiotatoes at the bottom of it. Put
two or three rashers of bacon on these, then
the heart, then bacon again, and afterwards
more potatoes, and repeat until the dish is full,
being careful to put potatoes on the top of all.
Dredge a little pepper over each layer as it is
put in, and salt if required. This -will depend
upon the quality of the bacon. Pour half a
pint of water over the whole, and bake in a
moderate oven. A little browning added to the
gra-vy will improve the appearance. Time to
bake, one hour and a half. Probable cost, 3s.
Ox Heel Stock for Jelly {see Stock for
JeUy, O.-cHeel).
Ox Kidney {see Kidney, Ox, Stewed).
Ox Liver, To Cure and Preserve,
Page 1048 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ox Cheek, Stewed. — Prepare the ox cheek as in the last recipe. Let it simmer for two hours, then take it up, drain it, and put the liquid aside to cool. Remove the thick layer of fat which will collect on the top, and put it back into the stewpan with the ox cheek. Let it bon once more, then add a large onion with six cloves stuck in it, a basinful of mixed vegetables cut into small pieces, and consisting of three turnips, three carrots, two leeks, three sticks of celery, two or three sprigs of parsley, a small sprig of thyme, two bay-leaves, a blade of mace, half a tea-spoonful of peppercorns, and a little more salt, if required. Simmer two hours longer. Take up the meat, cut it into neat slices. Strain the gravy. Thicken one pint and a half of it -with a little butter rolled in flour-, and serve the slices in a dish with the sauce poured over them. A glassful of red wine may be stirred into this sauce, or it may be drawn from the fire for a minute or two, and then mixed with the well-beaten yolks of two eggs ; or a little lemon- juice may be squeezed over the meat, and the sauce poured over afterwards. Probable cost of ox cheek, 6d. per pound. Sufficient for half a dozen persons.
Ox Eyes. — Cut some slices of stale bread three-quarters of an inch in thickness. Toast them, stamp them in rounds three inches in diameter, and take out of the middle of each round a smaller round one inch and a half in
ox
( iSG )
OX
diameter ; he careful to leave the rings firm and unbroken. Place them on a -well-buttered dish, and let them soak in sour cream until they are soft, then lay a raw egg in the middle of each ring. Sprinkle a little salt and pepper over them, and put a tea-spoonful of milk on each egg. Put them in a hot oven, and let them remain until the whites are set, but they must not brown. Garnish with water-cresses. Time, ten minute* to set the eggs. Probable cost of haK a dozen ox eyes, 8d.
Ox Feet Jelly {see Wa}-land Jelly, Ox Feet).
Ox Heart, Baked.— Wash the heart in several waters. Cut away the lobes, and let it soak for twelve hours in vinegar and water. Drain, and slice into thin steaks cut the longway of the heart. Grease a pie- dish, and lay some sliced potatoes at the bottom of it. Put two or three rashers of bacon on these, then the heart, then bacon again, and afterwards more potatoes, and repeat until the dish is full, being careful to put potatoes on the top of all. Dredge a little pepper over each layer as it is put in, and salt if required. This -will depend upon the quality of the bacon. Pour half a pint of water over the whole, and bake in a moderate oven. A little browning added to the gravy will improve the appearance. Time to bake, one hour and a half. Probable cost, 3s.
Ox Heel Stock for Jelly {see Stock for JeUy, O.-cHeel).
Ox Kidney {see Kidney, Ox, Stewed).
Ox Liver, To Cure and Preserve,
Records on this page
Ox Cheek, StewedOx Eyes