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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.