195. Ox-cheek Soup

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

Soup base

two ox-cheeks ↝ Fish, whitefish, broad, head, eyes, cheeks and soft bones (Alaska Native) [American Indian/Alaska Native Foods]
four quarts of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
ten peppercorns
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
one leek ↝ Leeks [Onions]
one head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of parsley, thyme, and bay-leaf ↝ Parsley, raw [Not included in a food category]
a bunch of parsley, thyme, and bay-leaf ↝ Thyme, fresh [Spices and Herbs]
a bunch of parsley, thyme, and bay-leaf ↝ Spices, bay leaf [Spices and Herbs]

Thickening and finishing

a quarter of a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of cold broth ↝ Soup, broth [Soups, broth-based]
two heads of celery, cut very fine ↝ Celery, raw [Vegetables and Vegetable Products]
a glass of sherry

For alternative soup base

two pounds of veal, mutton, or beef ↝ Veal, ground, raw [Lamb, Veal, and Game Products]

Instructions (15)

Blanch two ox-cheeks in boiling water, cut off the beard, take away all the bone, which chop up, and cut the flesh into middling-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 stew at the corner of the fire six hours, keeping it well skimmed.
Take out the fleshy part of the cheeks.
Pass the broth through a hair-sieve into another stewpan.
Mix a quarter of a pound of flour with a pint of cold broth.
Pour the flour and broth mixture into the strained broth and stir over the fire until boiling.
Place it at the corner of the fire (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 the meat warm in the tureen.
When the soup is ready, pour over the meat and serve.
Give it a nice color with browning.

Alternative Soup Base

Sheeps’ or lambs’ heads also make very good soup by following the above receipt.
Add two pounds of veal, mutton, or beef to the stock.
Two heads would be sufficient, and they would not require so long to stew.

Original Text

195. 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 middling-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 stew at the corner of the fire 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.

Sheeps’ or lambs’ heads also make very good soup by following the above receipt, 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.

Notes

—