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Page:Mrs Beeton's Book of Household Management.djvu/602

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528
HOUSEHOLD MANAGEMENT

removed. Have ready the brown roux (or thickening), made by frying the butter and flour together until they acquire a nut-brown colour, strain on to it rather more than 1 pint of liquor from the boiling pan, stir until it boils, and simmer for at least 10 minutes. In the meantime bone the cheek, and cut it into pieces convenient for serving. Add the sherry and lemon-juice to the sauce, season to taste, put in the slices of cheek, and, when hot, serve. The dish may be garnished with dice or julienne strips of turnip and carrot cooked separately. The liquor in which the cheek has been cooked makes excellent soup.

Time.—To cook, 4½ to 5 hours. Average Cost, 2s. 6d. Sufficient for 7 or 8 persons.

907.—OX-CHEEK MOULD. (Fr.Tête de Bœuf en gelée.)

Ingredients.—Cooked ox-cheek. To 1 lb. allow ¼ of a lb. of cooked tongue, ham or bacon, 3 hard-boiled eggs, 1 teaspoonful of finely-chopped parsley, the grated rind of ½ a lemon, ¼ of a teaspoonful of powdered mixed herbs, ½ a pint of liquor in which the cheek was cooked, 3 or 4 sheets of gelatine, salt and pepper.

Method.—Cut the cheek and tongue or ham into small pieces, cut the eggs into slices or sections, and arrange some of them in a pattern on the bottom, and round the sides of a plain mould or basin. Mix the parsley, lemon-rind, herbs, salt and pepper together. Cover the bottom of the decorated mould with a thick layer of ox-cheek, on the top of it place a thin layer of bacon, add a few slices of egg, and sprinkle well with the flavouring mixture. Repeat until the mould is full, pour in a little warm stock in which the gelatine has previously been dissolved, cover with a greased paper, stand in a tin containing water, and bake for 1¼ hours in a moderate oven. Pour in the remainder of the stock, and when cold turn cut and garnish with parsley.

Time.—To cook, from 1 to 1½ hours. Average Cost, 8d., exclusive of the ox-cheek.

908.—OX-CHEEK, STUFFED. (Fr.Tête de bœuf farci.)

Ingredients.—1 ox-cheek, veal forcemeat (see Forcemeats), 2 ozs. of butter, 2 ozs. of flour, 2 onions, 2 small carrots, 1 turnip, 2 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 12 peppercorns, 2 cloves, salt and pepper, 1 egg, browned breadcrumbs.

Method.—Prepare and cook the cheek as directed in recipe for "Ox Cheek, Stewed." As soon as the bones can be easily separated from the meat, take the cheek out of the boiling-pot, remove the bones, flatten the cheek on the table, season it well with salt and pepper, spread on the forcemeat, roll up tightly and bind securely with string