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Ox head: Difference between revisions
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{{ | <!-- seo --> | ||
{{#seo: | |||
|title=Ox head a beef recipe | |||
{{Template: | |titlemode=replace | ||
|keywords=#oxhead #bones #unusualrecipes | |||
|hashtagrev=032020 | |||
|description=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 | |||
}} | |||
<!-- /seo --> | |||
{{Template:AdvancePreparation}} | |||
==Ox head== | ==Ox head== | ||
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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. | 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 | Our local Sainsbury's doesn't stock them. | ||
{{recipesummary | |||
|TotalCalories = 2192 | |||
|PortionCalories = 274 | |||
|DatePublished=21st January 2013 | |||
|Author=Chef | |||
|ImageComment = Food in England - Dorothy Hartley | |||
|Servings = 8 | |||
|Difficulty = 3 | |||
|TotalTime = 28 hours | |||
|PrepTime = 24 hours | |||
|CookTime = 4 hours | |||
|Image = [[Image:Food In England.jpg|thumb|middle|none|alt=Electus]] | |||
}} | |||
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<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"><span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Those were the days...</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">..my friend, we thought they'd never end.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
</tr></td> | |||
</table> | |||
and chop the meat finely, sprinkling with powdered herbs and pepper. | {{RecipeIngredients | ||
| 1 ox head | |||
| A few [[peppercorns]] | |||
| A bunch of fresh [[herbs]] | |||
}} | |||
===Method=== | |||
{{RecipeMethod | |||
|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 | |||
''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 | |||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Beef recipes]] | [[Category:Beef recipes]] | ||
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[[Category:British recipes]] | [[Category:British recipes]] | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
[[Category:Unusual recipes]] | |||
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