Daily entries from the 17th century London diary
from Rod McCaslin on Wed 1 Mar 2006, Sorry. First time I’ve posted.Here are the recipes found at a Scottish cooking website-
“TO BOIL OX CHEEK.
Wash very clean half a head; let it lie in cold water all night; break the bone in two, taking care not to break the flesh. Put it on in a pot of boiling water, and let it boil from two to three hours; take out the bone. Serve it with boiled carrots and turnips, or savoys. The liquor the head has been boiled in may be strained and made into Scots barley broth, or Scots kale.
TO STEW OX CHEEK.
Clean the head, as before directed, and parboil it; take out the bone; stew it in part of the liquor in which it was boiled, thickened with a piece of butter mixed with flour, and browned. Cut into dice, or into any fancy shape, carrots and turnips, as much, when cut, as will fill a pint basin. Mince two or three onions, add the vegetables, and season with salt, black and Jamaica pepper. Cover the pan closely, and stew it two hours. A little before serving, add a glass of port wine or ale.
DRESSED OX CHEEK.
Prepare it as directed for stewing. Cut the met into square pieces; make a sauce with a quart of good gravy, thickened with butter mixed with flour; season with salt, black and Jamaica pepper, a little cayenne, and a table-spoonful of vinegar. Put in the head, and simmer it till quite tender. A few minutes before serving, add a little catsup or white wine. Forcemeat balls may be added.
POTTED OX CHEEK.
May be made of the meat that is left from any one of these dishes. It is cut into small bits, or minced and heated up with a little of the liquor in which the cheek was boiled, seasoned with black and Jamaica pepper, salt, nutmeg, and a little lemon juice or vinegar, then put into a mould, and turned out when required for use. It is used for supper or luncheon, and is eaten with mustard and vinegar.
Many excellent and economical dishes are made of an ox cheek; and it is particularly useful in large families.”
The source of the Ox’s cheek recipes Rod McCaslin so helpfully furnished is apparently http://www.scotfood.org/cookery/chapter3.htm
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