Plain cookery recipes, as taught in the school / prepared by Mrs. Charles Clarke.

  • Clarke, Edith, 1844-1926.
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: Plain cookery recipes, as taught in the school / prepared by Mrs. Charles Clarke. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    54/108 (page 42)
    slowly all the time, half a pint of the liquor the feet were cooked in. Let this boil for five minutes, then add the gill of milk, a pinch of salt, and last of all the chopped parsley. Put the rest of the liquor away, previously strained; it will do for gravies, or to add to other stock. Stewed Ox-cheek. • / Ingredients. Six pounds of Ox-cheek. Two Carrots, one Turnip. Half head of Celery. Four Onions. Bouquet of Herbs. Twelve Cloves, one blade of Mace. Twenty Peppercorns. Salt. One ounce of Fat. One ounce of Flour. One ounce of Butter. Wash the ox-cheek well in warm water, and cut the flesh carefully off the bone, and roll it up and tie a piece of string round it; then put it into a stewpan with some clarified dripping, and put it on the fire to brown. Wash and scrape the carrots and peel the turnips, and cut them all in half; peel the onions, and stick the cloves into them ; wash the celery, and cut off the green tops. Put the rolled cheek, the bones and all these vegetables into a saucepan, and add to them the herbs tied together; pour in sufficient cold water to cover it, about six quarts, and bring it to a boil; then move it to the side of the fire to simmer gently for four hours. When the cheek is nearly done, put the butter into a small saucepan on the fire to melt, stir in the flour; then take a pint of the ox-cheek stock, pour it into the small sauce- pan, and stir until it boils and thickens. When the ox-cheek is done, place it' on the centre of a hot dish and pour the sauce over it. Stewed Ox-tails. Ingredients. One Ox-tail. One Onion. Three Cloves. One blade of Mace. Quarter of a teaspoonful of whole Pepper. Half a teaspoonful of Salt. Bouquet Garni. Tablespoonful of Lemon-juice. Two ounces of Fat. One ounce of Flour.