Ox-Cheek Soup

Ingredients

• An ox-cheek
• 2 oz butter
• 3-4 slice lean ham or bacon
• 1 parsnip
• 3 carrots
• 2 onions
• 3 head celery
• 3 blade mace
• 4 cloves
• a faggot of savoury herbs
• 1 bay-leaf
• a teaspoonful of salt
• half that of pepper
• 1 head celery
• browning
• the crust of a French roll
• 6 quart water

Instructions

1. Lay the ham in the bottom of the stewpan, with the butter; break the bones of the cheek, wash it clean, and put it on the ham.
2. Cut the vegetables small, add them to the other ingredients, and set the whole over a slow fire for 1/4 of an hour.
3. Now put in the water, and simmer gently till it is reduced to 4 quarts;
4. take out the fleshy part of the cheek, and strain the soup into a clean stewpan; thicken with flour, put in a head of sliced celery, and simmer till the celery is tender.
5. If not a good colour, use a little browning.
6. Cut the meat into small square pieces, pour the soup over, and serve with the crust of a French roll in the tureen.
7. A glass of sherry much improves this soup.