Oxcheek Soup (England)

Ingredients

• 2 ounces of chopped ham
• 2 onions
• 2 carrots
• a bayleaf
• some parsley
• 2 ounces of butter
• 2 small heads of celery
• 1 parsnip
• 2 slices of toast
• a little mace
• 1 clove
• 5 quarts of water

Method

1. 1

   Fry 2 ounces of chopped ham with 2 onions and 2 carrots, minced, a bayleaf, some parsley, in 2 ounces of butter.

2. 2

   Add 2 small heads of celery, 1 parsnip, and 2 slices of toast, a little mace, 1 clove, and 5 quarts of water, and the oxcheek cut into dice.

3. 3

   Simmer gently for 5 hours.

4. 4

   Season to taste.

5. 5

   It will make about 4 quarts of rich but economical broth.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 9. The excerpt below is the record exactly as published.

OXCHEEK SOUP. (England.) Fry 2 ounces of chopped ham with 2 onions and 2 carrots, minced, a bayleaf, some parsley, in 2 ounces of butter. Add 2 small heads of celery, i parsnip, and 2 slices of toast, a little mace, i clove, and 5 quarts of water

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