Ox-cheek Soup Recipe

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.

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