Ox head
This recipe needs advance preparation!
| Ox head | |
|---|---|
 |
| Food in England - Dorothy Hartley | |
| Servings: | Serves 8 |
| Ready in: | 28 hours |
| Prep. time: | 24 hours |
| Cook time: | 4 hours |
| Difficulty: | 
|
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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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