Having washed the cheek, tie it up round, and stew it in good gravy, or water, with two bay leaves, a little garlic (if approved), two onions, mushrooms, two turnips, two carrots, half a small cabbage, a bunch of sweet herbs, six whole peppers, a little allspice, and a blade of mace. Scum well, and when nearly done, take out the cheek, cut off the tapes, put it into a fresh stew-pan; strain the liquor, skim off the fat, add lemon juice, or vinegar, salt, cayenne, and catsup; whisk in some white of egg to clear it, pour it through a strainer, to the cheek; and stew it till quite tender.
Ox Palates.
Parboil them till the upper skin will easily come off, and either divide, or cut them in slices. Stew them slowly, in gravy thickened with browned flour, with a little minced eschalot or onion, or a spoonful of onion pickle, some catsup, and cayenne. If to be dressed high, add wine, mushrooms, truffles, and morells to the sauce, and forcemeat balls in the dish. Stewed cucumbers with this.—Beef skirts the same way.—Or: boil the palates in milk, and serve them in white sauce, flavoured with mushroom powder and mace.
To Pickle Ox Palates.
Clean and simmer them in water, scum well, then put as much mace, cloves, pepper, salt, and sweet herbs, as will make them highly seasoned, and let them boil gently 4 hours, or till quite tender; then take the skin off, cut them into small pieces, and set them by, to cool. Cover them with a pickle of half white wine, half vinegar, and spices as above: when this is cold, strain it, and pour over the palates; add 2 bay leaves, if you like. Cover very close.
Bouilli.
See this in direction for soup. But if to be dressed without soup, boil a piece of the flank or brisket in water to cover it, with a sufficiency of cut carrot and turnip to garnish, also a head of celery and 12 or 16 button onions, browned; add a small table-spoonful of black and Jamaica peppers tied in muslin; simmer it gently; and it requires a long time to cook it enough. When it has boiled till tender, take out enough of the liquor to make sauce; thicken it with brown roux, or flour rubbed in butter, add catsup, cayenne, and made mustard. Garnish with the vegetables. Caper, walnut, or tomata sauce. Pickled gherkins on the table.
Tongue to Stew.
Cut off the root, and boil a salted tongue tender enough to peel. Stew it in good gravy, with herbs, celery, soy, mushroom catsup, and cayenne. To be very rich this is served with truffles, morells, and mushrooms. Lard it if you like.—Or: put the tongue into a pan that will just hold it, strew over a mixture of pepper, cloves, mace, and allspice, and thin slices of butter, put a coarse paste over, and bake it slowly, till you think a straw will pass through it. To eat cold.
Ox Tails to Stew.