Ox-cheek Soup

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

An ox-cheek
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
allspice ↝ Spices, allspice, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
twelve ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quart of cold water ↝ Water, tap [Tap water]

Instructions (13)

Wash the ox-cheek thoroughly in several waters.
Place the whole ox-cheek in a three-gallon boiling pot filled with water.
Set the pot to boil on the fire.
Skim the pot well.
Season with carrots, turnips, onions, celery, allspice, pepper, and salt.
Allow the whole to boil very gently by the side of the hob for about three hours and a-half, until the ox-cheek is tender.
Remove the ox-cheek from the pot onto a dish.
Remove the meat from the bone.
Cut the meat into pieces and return it to the soup.
Mix twelve ounces of flour smoothly with a quart of cold water.
Pour the flour mixture into the soup.
Stir the soup on the fire, keeping it boiling for about twenty-five minutes longer.
The soup will be ready for dinner.

Original Text

No. 10. Ox-cheek Soup.

An ox-cheek is always to be bought cheap; let it be thoroughly washed in several waters, place it whole in a three gallon boiling-pot filled up with water, and set it to boil on the fire; skim it well, season with carrots, turnips, onions, celery, allspice, pepper, and salt; and allow the whole to boil very gently by the side of the hob for about three hours and a-half, by which time the ox-cheek, etc., will be done quite tender; the cheek must then be taken out on to a dish, the meat removed from the bone, and after being cut up in pieces, put back into the soup again. Next mix smoothly twelve ounces of flour with a quart of cold water, pour this into the soup, and stir the whole on the fire, keeping it boiling for about twenty-five minutes longer; when it will be ready for dinner. One ox-cheek, properly managed, will, by attending to the foregoing instructions, furnish an ample quantity of substantial and nutritious food, equal to the wants of a large family, for three days' consumption.

Notes

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