To bake an ox's head is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic method of making gravy from an ox's head by baking with beer, herbs and spices in an earthenware pot. The full recipe is presented here and I hope you enjoy this classic British version of: To bake an ox's head.
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To bake an ox's head.
DO juſt in the ſame manner as the leg of beef is directed to be done in making the gravy for ſoups, &c. and it does full as well for the ſame uſes. If it ſhould be ſtrong for any thing you want it for, it is only putting ſome hot water to it. Cold water will ſpoil it.
Modern Redaction
The recipe referred to here is the to make gravy for soups recipe using a leg of beef. The 'baking' was baking with liquid in a covered earthenware pot or jar in the communal baker's oven. Really this is what we would call 'jugged' rather than being baked.
Ingredients
1 ox's head (hair and brains removed)
1 bundle of sweet herbs
2 onions, peeled, each stuck with 4 cloves
2 blades of mace
1 carrot, sliced into three pieces
1 tsp black peppercorns
1 tsp white peppercorns
1l stale beer
Method:
Remove the meat from the cheeks and the tongue and slice. Place the meat and bones of the head in a large casserole dish along with the onions, mace, carrot, herbs, peppercorns and beer. Cover the top of the dish with a sheet of kitchen foil then add a tight-fitting lid.
Place in an oven pre-heated to 140C and cook slowly for about 5 or 6 hours. After this time, remove from the oven and allow to cool. Remove the meat and strain the liquid. This can be used as the base for a range of soups. The addition of fresh peas will make pea soup. Vermicelli makes a pasta soup and you can make a mushroom and stewed celery soup by the addition of these ingredients. The meat can be shredded and added to the soup base, or it can be kept for another dish.
