- Ingredients—1 ox-cheek.
- 1 cowheel.
- 3 or 4 carrots.
- 2 or 3 turnips.
- 3 or 4 onions.
- 1 sprig of parsley, thyme, and marjoram.
- 2 bay leaves.
- 2 quarts of water.
- 4 oz. of flour.
Method.—Wash the ox-cheek and cowheel, and cut them into neat pieces.
Put them into the water with the carrots, turnips, and onions, and celery cut in pieces, and the herbs, pepper and salt.
Stew very gently from four to five hours, until the stew is quite tender.
Make a thickening of the flour.
Stir and cook it well in the gravy.
Put the cheek and cowheel on a hot dish, and strain the gravy over them.
The bones can be used for soup.
Mock Hare.
- Ingredients—4 lb. shin of beef.
- 2 quarts of water.
- 2 carrots.
- 2 turnips.
- 1 onion.
- 6 cloves.
- 1 sprig of parsley, thyme, and marjoram.
- 1 glass of port wine.
- 3 oz. of flour.
- Pepper and salt.