This recipe needs advance preparation!
Those were the days...
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.
- 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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#oxhead #bones #unusualrecipes