Ox Head Soup Recipe

Bone the head and cut it in pieces; wash it extremely clean from the

blood; set it on the fire in three gallons of water. Put in a dozen

onions, eight turnips, six anchovies, and a bundle of sweet herbs. Let

all stew together very gently, till it is quite tender. Carefully skim

off all the fat as it boils, but do not stir it. Take cabbage lettuce,

celery, chervil, and turnips, all boiled tender and cut small; put them

into the soup, and let them boil all together half an hour.

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