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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 large 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-spoonful 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 the contents boil, skim carefully, draw the pan to the side of the fire, and simmer very gently until the meat 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 liquor will make excellent broth. Probable cost, 6d. per pound. Sufficient for six or eight persons.