Comprising Braized Ox-cheeks, with Puree of Green Peas. a la Flamande.

a la Britonne.

Braized Ox-cheeks, d la Provencale.

with stewed Cabbage.

a la Jardiniere.

815. Braized Ox-Cheek, With Puree Of Green Peas

Bone an ox-cheek, and steep it in cold water for two hours; then parboil it in water for five minutes, immerse it in cold water, drain, and trim it, break up the bones, and put them at the bottom of an oval stewpan, place the cheek upon them, and garnish with carrot, onion, celery, garnished faggot of parsley, six cloves, a blade of mace, and twelve pepper-corns; moisten with two quarts of broth or water (if the latter, add some salt); set the ox-cheek to braize very gently by the side of a stove-fire for about two hours; when done, take it up carefully, and put it to press between two dishes. Half the broth may be used for preparing some brown sauce with, and the remainder boiled down to a half glaze. Next, cut the ox-cheek up into twelve pieces of equal size, shape them either round, square, oblong, or oval; trim them neatly, and place them in a sautapan with the half glaze. Ten minutes before sending to table, put the ox-cheeks, covered with the lid, to simmer gently on the stove-fire until they are warmed through, and then set them to boil quickly over a brisk fire for three minutes; roll them in their glaze, and afterward dish them up in a circle, closely overlapping each other; fill the centre of the entree with some thick puree of green peas (No. 136), pour a little brown sauce round the base, and serve.

816. Braized Ox-Cheek, A La Flamande

This is prepared, cut, and dished up as in the foregoing. Between each scollop of ox-cheek insert a piece of carrot previously boiled in broth, and rolled in its own glaze; fill the centre with a garnish of Brussels-sprouts, round which place a neat border of prepared turnips cut in fancy shapes; pour a little thin Espagnole sauce round the entree, and serve.

817. Braized Ox-Cheek, A La Bretonne

Prepare and dish up the pieces of ox-cheek as directed in the first case ; and just before sending to table, fill the centre with some pur'ee of potatoes (No. 116), pour some Bretonne sauce (No. 27) over the pieces of ox-cheek, and serve.

818. Braized Ox-Cheek, A La Provencale

This when dished up must be garnished round the base with a border of ripe tomatas prepared au gratin (No. 1160) ; fill the centre of the entree with some Provencale sauce (No. 25), and serve.

819. Braized Ox-Cheek, With Stewed Cabbages

When the ox-cheek is prepared for braizing, as directed in No. 816, about one pound of German sausage must be added, also half a pound of streaky bacon, and two savoy-cabbages, previously cut in halves, parboiled in water, the stalks removed, and afterward tied up with string. The whole must be covered with a round buttered paper, and set to braize gently for about two hours; as soon as it is done, the ox-cheek should be put in press, and when cold cut into scollops and placed in a sautapan with some half glaze ; the bacon and sausage must be also cut in neat scollops and kept hot in a sautapan with a little half glaze. The cabbage must first be drained in a colander, and then pressed in a napkin, and afterward cut out in cork-shaped pieces. The scollops of ox-cheek should be dished up in a close circle, alternately placing a scollop of ox-cheek with the bacon and sausage : and so on, until the whole is used up. Next, place the cabbage round the base in a neat border, and upon each piece of cabbage set a ring of carrot, with a piece of turnip cut in the form of a very small pear, in its centre; fill the well of the entree with a garnish of carrots and turnips, cut in very small fancy shapes, pour some Espagnole sauce round the base and serve.

The carrots and turnips, above alluded to, must, of course, be boiled in broth, with a little sugar, and afterward boiled down in their glaze.

820. Braized Ox-Cheek, A La Jardiniere

Braize, cut up, and dish the ox-cheek as directed in the first article; then fill the centre of the entree with a garnish of vegetables a la Jardiniere (No. 144), pour some half glaze or thin Espagnole sauce round the base, and serve.