Ox head

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Ox head

This recipe for cooking an ox head comes from the marvelous book: Cookbook: Food In England

I only add it for a bit of fun because I can't image that you would be able to obtain a complete ox head very easily.

Our local Sainsbury's doesn't stock them.


Ingredients

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  • 1 ox head

Method


Get this prepared by the butcher, who will send it to you split in two. Lay it

in strong salty water overnight and rinse under a briskly running tap til

thoroughly clear. The tongue should be salted separately.

Put the head into a pan with water to cover, a few peppercorns, salt ,a bunch

of herbs , and vegetable trimmings. Simmer till the bones and meat all fall

to pieces, then drain into a basin. Take out every scrap of bone and gristle

and chop the meat finely, sprinkling with powdered herbs and pepper.

Press into a mould set with a weight on top, and turn out when cold.

Garnish with parsley and serve with pickles and roast potatoes. the broth,

strained and boiled with oatmeal, onions, or a strongly flavoured vegetable

such as celery, makes a meaty soup.

Note: Be sure you put the remnants, bones, vegetables, etc., out for

the fowls to pick clean. There is enough miscellaneous picking on an ox-head

to keep an industrious hen busy for hours

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