Coat the rolled cheek thickly with egg and browned bread crumbs, and bake in a moderate oven for 1½ hours, basting frequently with hot fat. Fry the butter and flour together until a brown roux (or thickening) is formed, strain on to it 1 pint of liquor from the boiling pot, stir until boiling, simmer for about ½ an hour, then season to taste, and when ready to serve strain it into a sauce-boat. If liked, the dish may be garnished with small rolls of fried bacon and slices of lemon.
Time.—From 4 to 4½ hours. Average Cost, 2s. 6d. to 3s. Sufficient for 7 or 8 persons.
909.—OX LIVER ROASTED. (Fr.—Foie de Bœuf.)
Ingredients.—2 lb. of liver, ¼ of a lb. of fat bacon, salt and pepper, flour.
Method.—Wash and dry the liver, place it in a deep baking-dish, surround it to ½ its depth with hot water, and cover with slices of bacon. Bake gently for 1½ hours, basting well, and dredging frequently with flour highly seasoned with salt and pepper, during the process. (The bacon may be cut into dice and served as a garnish, in which case it must be kept covered with two or three thicknesses of greased paper while cooking otherwise it will become too crisp.)
Time.—1½ hours. Average Cost, 1s. 2d. to 1s. 4d. Sufficient for 5 or 6 persons. Seasonable at any time.
910.—OX PALATES, STEWED. (Fr.—Palais de Bœuf.)
Ingredients.—4 ox-palates, 1½ pints of stock, 1½ ozs. of butter, 1½ ozs. of flour, 1 onion, 1 small carrot, ½ a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, salt.
Method.—Soak the palates for several hours in salt and water, and press them frequently with the fingers to draw out the mucus. Wash well in 2 or 3 waters, then put the palates into a stewpan with cold water to completely cover them, heat gradually, and, before the water boils, drain, and scrape off the rough skin which covers one side, leaving them white and clear. If the water is allowed to boil this skin is removed with great difficulty. Replace the palates in the stewpan, add the stock, herbs, peppercorns, sliced vegetables, and salt, and simmer gently for 4 hours. Press between 2 dishes until cold, then cut into 2-inch squares. Fry the butter and flour in a stewpan until a brown roux is formed, strain on to it the stock in which the palates were cooked (if reduced to less than ¾ of a pint, add more to make up this quantity), put in the pieces of palate, and when hot serve, garnished with fancifully-cut vegetables.