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Ox Cheek, Cold

Cut into neat slices the remains of an ox cheek which has been boiled until quite tender. 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 tea-spoonful of made 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.