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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 the soup back into the pan with the ox cheek. Let it boil 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.