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Ox Cheek, Sliced and Fried

Cut into neat slices the remains of a cold ox cheek which has been boiled or stewed until quite tender, and dip these into egg and breadcrumbs, grate a little nutmeg over them, and fry them in hot fat till they are lightly browned. Serve on a hot dish, and garnish with slices of lemon. Time to fry, ten minutes. Probable cost of ox cheek, 6d. per pound.