35. Ox Cheek in Baking Pan

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Get half a one ready boned, if not to be had, get the half head with the bone, in which case they should be broken small and put in the broth; but it gives more trouble than it is worth. The solid meat at threepence per pound is more economical. Wash it well, cut off the white part, put the cheek in the