An ox-cheek is always to be bought cheap; let it be thoroughly washed in
several waters, place it whole in a three gallon boiling-pot filled up
with water, and set it to boil on the fire; skim it well, season with
carrots, turnips, onions, celery, allspice, pepper, and salt; and allow
the whole to boil very gently by the side of the hob for about three
hours and a-half, by which time the ox-cheek, etc., will be done quite
tender; the cheek must then be taken out on to a dish, the meat removed
from the bone, and after being cut up in pieces, put back into the soup
again. Next mix smoothly twelve ounces of flour with a quart of cold
water, pour this into the soup, and stir the whole on the fire, keeping
it boiling for about twenty-five minutes longer; when it will be ready
for dinner. One ox-cheek, properly managed, will, by attending to the
foregoing instructions, furnish an ample quantity of substantial and
nutritious food, equal to the wants of a large family, for three days'
consumption.
(.*?) SHEEP'S-HEAD BROTH.
Get the butcher to split the sheep's head into halves, wash these clean,
and put them into a boiling-pot with two gallons of water; set this on
the fire to boil, skim it well, add carrots, turnips, onions, leeks,
celery, thyme or winter savory, season with pepper and salt; add a pint
of Patna rice, or Scotch barley; and all the whole to keep gently
boiling by the side of the fire for three hours, adding a little water
to make up for the deficiency in quantity occasioned by boiling.