Ox-Cheek Soup

Ingredients

• two ox-cheeks
• ten peppercorns
• four quarts of water
• a little salt
• two carrots
• two turnips
• one leek
• one head of celery
• a bunch of parsley
• a bunch of thyme
• a bay-leaf
• a quarter of a pound of flour
• a pint of cold broth
• two heads of celery
• a glass of sherry

Method

1. 1

   Blanch ox-cheeks, remove bones, and simmer with water and vegetables for six hours.

2. 2

   Pass broth through a sieve, mix flour with broth, and stir until boiling.

3. 3

   Add celery and meat, serve hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 18. The excerpt below is the record exactly as published.

Ox-Cheek Soup. Blanch in boiling water two ox-cheeks, cut off the beard, take away all the bone, which chop up, and cut the flesh into medium sized pieces, leaving the cheek part whole; put all together into a stewpan, with four quarts of water, a little salt, ten peppercorns, two carrots, two turnips, one leek, one head of celery, and a bunch of parsley, thyme, and bay-leaf; let it simmer for six hours, keeping it well skimmed; then take out the fleshy part of the cheeks, and pass the broth through a hair sieve into another stewpan; mix a quarter of a pound of flour with a pint of cold broth, which pour into it, and stir over the fire until boiling, when place it at the corner (adding two heads of celery, cut very fine, and a glass of sherry) ; when the celery is tender, cut the meat into small square pieces, keep them warm in the tureen, and when the soup is ready, pour over, and serve; give it a nice color with browning. Sheep's or lamb's heads also make very good soup by follow- ing the above recipe, and adding two pounds of veal, mutton, or beef to the stock; two heads would be sufficient, and they would not require so long to stew. White Mock-Turtle Soup. Procure half a calf's head, (scalded, not skinned), bone it, then cut up a knuckle of veal, which put into a stewpan, well buttered at the bottom, with half a pound of lean ham, an ounce of salt, a carrot, a turnip, three onions, a head of celery, a leek, a bunch of parsley and a bay-leaf

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