Ox-Cheek Stuffed and Baked

Ingredients

• 1 fresh ox-cheek
• 1 large teaspoon salt
• forcemeat
• good brown gravy
• melted butter
• 1 cut lemon
• cayenne

Instructions

1. Cleanse the ox-cheek with great care by washing, scraping it lightly with a knife, and soaking out the blood.
2. Put it into plenty of warm water and boil gently for about an hour, adding a large teaspoonful of salt.
3. Carefully remove all scum as it rises to the surface during boiling.
4. Lift the cheek out and let it cool completely.
5. Once cold, take away the bones by working the knife close to them and avoiding piercing the skin.
6. Fill the cheek with a good roll of forcemeat, made by receipt Nos. 1, 2, or 3 of Chapter IX, or use oyster or mushroom forcemeat, increasing the quantity by at least one-half.
7. Skewer or bind up the cheek securely.
8. Send it to a moderate oven for an hour to an hour and a half, until it is exceedingly tender quite through.
9. Drain it well from fat and dish it.
10. Withdraw the skewers or unbind it gently.
11. Sauce it with a little good brown gravy, or send it to table with melted butter in a tureen, a cut lemon, and cayenne, or with any appropriate sauce from Chapter V.