quarters of an hour, according to the thickness of the meat;
keep turning them till they are quite hot and brown; or broil them on
the gridiron. Brown them, but don't burn them black. For sauce, Nos.
355, or 356.

_Ox-Cheek stewed._--(No. 507.)

Prepare this the day before it is to be eaten; clean it, and put it into
soft water just warm; let it lie three or four hours, then put it into
cold water, and let it soak all night; next day wipe it clean, put it
into a stew-pan, and just cover it with water; skim it well when it is
coming to a boil, then put two whole onions, stick two or three cloves
into each, three turnips quartered, a couple of carrots sliced, two
bay-leaves, and twenty-four corns of allspice, a head of celery, and a
bundle of sweet herbs, pepper, and salt; to these, those who are for a
"haut gout" may add Cayenne and garlic, in such proportions as the
palate that requires them may desire.

Let it stew gently till perfectly tender, _i. e._ about three hours;
then take out the cheek, divide it into handsome pieces, fit to help at
table; skim, and strain the gravy; melt an ounce and a half of butter in
a stew-pan; stir into it as much flour as it will take up; mix with it
by degrees a pint and a half of the gravy; add to it a table-spoonful of
basil, tarragon, or elder vinegar, or the like quantity of mushroom or
walnut catchup, or cavice, or port wine, and give it a boil.

Serve up in a soup or ragout-dish; or make it into barley broth, No.
204.

_Obs._--This is a very economical, nourishing, and savoury meal. See
ox-cheek soup, No. 239, and calf's head hashed, No. 520.

_Ox-Tails stewed._--(No. 508.)

Divide them into joints; wash them; parboil them; set them on to stew in
just water enough to cover them,--and dress them in the same manner as
we have directed in No. 531, Stewed Giblets, for which they are an
excellent substitute.

N.B.--See Ox-Tail Soup, No. 240.

_Potted Ham, or Tongue._--(No. 509.)

Cut a pound of the lean of cold boiled Ham or Tongue, and pound it in a
mortar with a quarter of a pound of the fat, or with fresh butter (in
the proportion of about two ounces to a pound), till it is a fine paste
(some season it by degrees with a little pounded mace or allspice): put
it close down in pots for that purpose, and cover it with Clarified
Butter, No. 259, a quarter of an inch thick; let it stand one night in a
cool place. Send it up in the pot, or cut out in thin slices. See _O