Ox-cheek Soup

Ingredients

• 1 ox cheek.
• 2 oz. dripping or butter.
• 4 qts. cold water.
• A bunch of herbs.
• A ham bone.
• 20 black peppercorns.
• Carrot, turnip, and celery.
• A blade of mace,
• 3 or 4 cloves.
• 2 or 3 onions.
• Salt.
• A squeeze of orange or lemon juice.

Method

1. 1

   Wash the cheek in several waters, let it soak in cold water with a little salt and wash again.

2. 2

   Then cut up the meat in small pieces and break the bones.

3. 3

   Put bones and meat into a large saucepan with the cold water and an odd ham bone or some trimmings of ham.

4. 4

   Bring slowly to the boil and skim well.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 70. The excerpt below is the record exactly as published.

a squeeze of orange or lemon juice. A little wine, sherry, or marsala may also be added if wished. The soup may then be served as it is or with a garnish of vegetables cut in small pieces or fancy shapes. A few small pieces of the meat may also be added. Note. — The bones and meat should be put on again to make a second stock. Time to cook, 5 hours first day, \ hour second day. Probable cost, Is. 6 d. Quantity, 4 or 5 pints. 20. Ox-tall Soup (Potage de Queue de Boeuf) 18. Mutton Broth (Bouillon de Mouton) H lbs. neck or knuckle of mutton. 3 pts. cold water. 1 table-sp. rice or barley. 2 or 3 leeks or 1 onion. A small piece each of car- rot, turnip, andcelery. 1 dessert-sp. chopped parsley. Pepper and salt. Wipe the meat with a damp cloth. Cut it in small pieces away from the bone and remove all superfluous fat. Prepare the vegetables and cut them in small neat pieces, allowing about 1 tea- cupful of each. Put the meat, bones, and water into a saucepan with a little salt, put on the lid, and bring slowly to the boil. Skim well, add the rice well washed and the prepared vegetables. (If barley is used it should be soaked overnight and blanched before being added to the soup.) Simmer the soup from 2 to 3 hours, or until the vege- tables are well cooked. Remove the bones and any grease from the top of the broth, add the parsley, pepper, and more salt if necessary, before serving. Notes. — If preferred, the meat may be kept whole, and served as a separate course, with parsley or caper sauce poured over it. For invalid mutton broth see Invalid Cookery. Time to cook, 2 to 3 hours. Probable cost, Is. Gd. Quantity, 2\ pints. 19. Ox-cheek Soup 1 ox cheek. 2 oz. dripping or butter. 4 qts. cold water. A bunch of herbs. A ham bone. 20 black peppercorns. Carrot, turnip, and A blade of mace, celery. 3 or 4 cloves. 2 or 3 onions. Salt.

Cook this with the app: pantry check, scaling, and the assistant.