Ox Cheek.
Bone and wash clean the cheek; then tie it up like a rump of beef, put it in a braising pan with some good stock (or water); when it boils, skim it, add two bay leaves, a little garlick, some onions, champignons, celery, carrots, half a small cabbage, turnips, a bundle of sweet herbs, whole black pepper, a little allspice and mace. Let the cheek stew till near done, then cut off the strings, put the cheek in a clean stewpan, strain the liquor through a sieve, skim off the fat very clean, season with lemon juice, cayenne pepper and salt, add a little colour, clear it with eggs, strain it through a tamis cloth to the cheek, and stew it till tender.
Beef Tails.
Cut the tails into joints, and blanch and wash them; then braise them till tender, drain them dry, and serve them up with haricot sauce over.
Haricot Sauce.
Take clean turnips and carrots, and scoop or cut them into shapes, some celery heads cut about two inches long, button onions peeled, some dry or green morells, and artichoke bottoms cut into pieces. Let them all be blanched in separate stewpans till three parts done; then drain and put them all together with some small mushrooms stewed, and a good cullis well-seasoned, and simmer the vegetables till done.
Beef Collops.
Take the fillet from the under part of a rump of beef, cut it into small thin slices, and fry them till three parts done; then add to them slices of pickle cucumbers, small mushrooms stewed, blanched oysters, some good-seasoned cullis, and stew them till tender.