Difference between revisions of "Ox head"

From Cookipedia

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|description=This recipe for cooking an ox head comes from the marvelous book: :Cookbook: Food In EnglandI only add it for a bit of fun because I can't image that..
 
|description=This recipe for cooking an ox head comes from the marvelous book: :Cookbook: Food In EnglandI only add it for a bit of fun because I can't image that..
 
|og:image=https://www.cookipedia.co.uk/wiki/images/5/53/Food_In_England.jpg
 
|og:image=https://www.cookipedia.co.uk/wiki/images/5/53/Food_In_England.jpg
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|datePublished=2013-01-21
 
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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 Sainsburys doesn't stock them.
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Our local Sainsbury's doesn't stock them.
===Ingredients===
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| 1 ox head
 
| 1 ox head
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to keep an industrious hen busy for hours
 
to keep an industrious hen busy for hours
  
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[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:Beef recipes]]
 
[[Category:Beef recipes]]

Revision as of 14:35, 13 April 2015

This recipe needs advance preparation!

Ox head
Difference between revisions of
Food in England - Dorothy Hartley
Servings:Serves 8
Ready in:28 hours
Prep. time:24 hours
Cook time:4 hours
Difficulty:Difficult

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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