Let it stew gently till perfectly tender, i. e. about three hours; then take out the cheek, divide it into handsome pieces, fit to help at table; skim, and strain the gravy; melt an ounce and a half of butter in a stew-pan; stir into it as much flour as it will take up; mix with it by degrees a pint and a half of the gravy; add to it a table-spoonful of basil, tarragon, or elder vinegar, or the like quantity of mushroom or walnut catchup, or cavice, or port wine, and give it a boil.
Serve up in a soup or ragoût-dish; or make it into barley broth, [No. 204].
Obs.—This is a very economical, nourishing, and savoury meal. See ox-cheek soup, [No. 239], and calf’s head hashed, [No. 520].
Ox-Tails stewed.—(No. 508.)
Divide them into joints; wash them; parboil them; set them on to stew in just water enough to cover them,—and dress them in the same manner as we have directed in [No. 531], Stewed Giblets, for which they are an excellent substitute.
N.B.—See Ox-Tail Soup, [No. 240].
Potted Ham, or Tongue.—(No. 509.)
Cut a pound of the lean of cold boiled Ham or Tongue, and pound it in a mortar with a quarter of a pound of the fat, or with fresh butter (in the proportion of about two ounces to a pound), till it is a fine paste (some season it by degrees with a little pounded mace or allspice): put it close down in pots for that purpose, and cover it with Clarified Butter, [No. 259], a quarter of an inch thick; let it stand one night in a cool place. Send it up in the pot, or cut out in thin slices. See [Obs.] on [No. 503].
Hashed Veal.—(No. 511.)
Prepare it as directed in [No. 484]; and to make sauce to warm Veal, see [No. 361].