Rice Stew Soup

Ingredients

• four pounds of good ox-cheek
• three quarts of water
• four onions
• a sliced carrot
• two or three sticks of celery
• salt
• pepper
• cayenne
• six ounces of well-washed rice

Method

1. 1

   Soak the ox-cheek, then simmer with water and vegetables for two hours.

2. 2

   Cut the meat, return it to the pot with rice, and simmer until the rice is tender.

3. 3

   Optionally thicken with curry powder.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1568. The excerpt below is the record exactly as published.

Rice Stew Soup. — Take four pounds of good ox-cheek. Wash and soak it for twelve hours in cold water, then dry it well, put it into a stewpan with three quarts of water, four onions, a bunch of herbs, a sliced carrot, two or three sticks of celery, and a seasoning of salt, pepper, and cayenne. Simmer the meat gently for two hours, then take it out, cut it into i)ieces convenient for serving, and return it to the saucepan with six ounces of well- washed rice

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