Ox-Cheek, Stewed
INGREDI- ENTS for dish for 6 persons.-- cheek, salt and water, 4 or 5 onions, butter and flour, 6 cloves, 3 turnips, 2 carrots, 1 bay-leaf, 1 OX-TAIL, BROILED. head of celery, 1 bunch of savoury herbs, cayenne, black pepper and salt to taste, 1 oz. of butter, 2 dessertspoonfuls of flour, 2 tablespoonfuls of Chili vinegar, 2 tablespoonfuls of mushroom ketchup, 2 tablespoonfuls of port wine, 2 tablespoonfuls of Harvey's sauce. AVERAGE COST, 38.
Have the cheek boned, and prepare it the day before it is to be eaten, by cleaning and putting it to soak all night in salt and water. The next day, wipe it dry and clean, and put it into a stewpan. Just cover it with water, skim well when it boils, and let it gently simmer till the meat is quite tender. Slice and fry 3 onions in a little butter and flour, and put them into the gravy; add 2 whole onions, each stuck with 3 cloves, 3 turnips quartered, 2 carrots sliced, a bay-leaf, 1 head of celery, a bunch of herbs, and seasoning to taste, of cayenne, black pepper and salt. Let these stew till perfectly tender; then take out the cheek, divide into pieces fit to help at table, skim and strain the gravy, and thicken 1½ pint of it with butter and flour in the above proportions. Add the vinegar, ketchup and port wine; put in the pieces of the cheek, let the whole boil up, and serve quite hot. Send it to table in an entrée dish. If the colour of the gravy should not be very good, add a teaspoonful of the browning.
TIME.-4 hours.
SEASONABLE in winter.
Ox-Tail, Broiled. (An Entrée.) IN- GREDIENTS for dish for 8 persons.-2 tails, 1½ pint of stock, salt and cayenne to taste, bread-crumbs, 1 egg. AVERAGE COST, 5s. 6d.
Joint and cut up the tails into convenient-sized pieces, and put them into a stewpan, with the stock, cayenne and salt, and, if liked very savoury, a bunch of sweet herbs. Let them simmer gently for about 2 hours; then take them out, drain them, and let them cool. Beat an egg upon a plate; dip in each piece of tail, and, afterwards, sprinkle them well with fine bread-crumbs; broil them over a clear fire until of a brownish colour on both sides, and serve with a good gravy, or any sauce that may be preferred.
TIME.-About 2½ hours.
SEASONABLE at any time.
Note. These may be more easily prepared by putting the tails in a brisk oven, after they have been dipped in egg and bread-crumb; and, when brown, they are done. They must be boiled the same time as for broiling.
OYSTER FORCEMEAT.