Ox Cheek Soup

Ingredients

• an ox cheek
• two ounces of lean ham
• an onion stuck with twelve cloves
• a turnip
• two carrots
• three or four sticks of celery
• a tea-spoonful of peppercorns
• a blade of mace
• a bunch of parsley
• a small sprig of thyme
• a table-spoonful of salt
• a bay-leaf
• three quarts of water
• two table-spoonfuls of ground rice or plain flour
• two table-spoonfuls of mushroom ketchup
• half a table-spoonful of soy
• a quarter of a pint of button-onions

Method

1. 1

   Wash the ox cheek thoroughly, then put it into a saucepan with the ham, onion, turnip, carrots, celery, peppercorns, mace, parsley, thyme, salt, bay leaf, and water.

2. 2

   Bring to a boil, remove scum, and simmer for four hours.

3. 3

   Cut half a pound of meat into slices and return to broth.

4. 4

   Mix rice or flour with ketchup and soy, add to soup, and simmer for an hour.

5. 5

   Fry shaped vegetables and onions in butter, strain soup, return it with fried vegetables, boil for 10-15 minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1047. The excerpt below is the record exactly as published.

Ox Cheek Soup. — Wash an ox cheek thoroughly in lulccwarm water, then put it into a large saucej^an with two ounces of lean ham, an onion stuck with twelve cloves, a turnip, two can-ots, three or four sticks of celery, a tea-spoonful of peppercorns, a blade of mace, a bunch of parsley, a small sprig of thyme, a table-spoonful of salt, . a bay-leaf, and three quarts of water. Bi-ing the liquid to a boil, remove the scum as it rises, then draw the pan to the side of the fire, and simmer gently for four hours. Take up the cheek, cut off about haK a pound of the meat in slices haK an inch thick, and put it back into the broth. Mix two table- spoonfuls of ground rice or plain flour with two table-spoonfuls of mushroom ketchup and half a table-spoonful of soy ; add this to the soup, and simmer it an hour longer. Turn a large carrot and turnip into the shape of peas, oUves, (Src, according to fancy, peel and trim neatly a quarter of a pint of button-onions

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