Ox Cheek Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

Ox Cheek ↝ Fish, whitefish, broad, head, eyes, cheeks and soft bones (Alaska Native) [American Indian/Alaska Native Foods]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pound of lean ham cut in slices ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
four heads of celery cut small ↝ Celery, raw [Vegetables and Vegetable Products]
three large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
one parsnip sliced ↝ Parsnips, raw [Vegetables and Vegetable Products]
three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
four quarts of water ↝ Water, tap [Tap water]
the white part of a head of celery cut in small pieces ↝ Celery, raw [Vegetables and Vegetable Products]
a little browning ↝ Sugars, brown [Sweets]
two ounces of vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]
the crust of a French roll ↝ Rolls, french [Baked Products]
a boiled turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
carrot cut in square pieces ↝ Carrots, raw [Vegetables and Vegetable Products]
a slice of bread toasted, and cut in small dices ↝ Bread, vegetable [Yeast breads]
a little chyan pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (7)

Break the bones of the cheek, and after having washed it thoroughly clean, put it into a large stew-pan, with about two ounces of butter at the bottom, and lay the fleshy side of the cheek downwards.
Add to it about half a pound of lean ham cut in slices.
Put in four heads of celery cut small, three large onions, two carrots, one parsnip sliced, and three blades of mace.
Set it over a moderate fire for about a quarter of an hour, when the virtues of the roots will be extracted; after which put to it four quarts of water, and let it simmer gently till it is reduced to two.
If you mean to use it as soup only, strain it clear off, and put in the white part of a head of celery cut in small pieces, with a little browning to make it a fine colour.
Scald two ounces of vermicelli, and put into the soup, then let it boil for about ten minutes, and pour it into your tureen, with the crust of a French roll, and serve it up.
If it is to be used as a stew, take up the cheek as whole as possible, and have ready a boiled turnip, and carrot cut in square pieces, a slice of bread toasted, and cut in small dices, put in a little chyan pepper, strain the soup through a hair sieve upon the whole, and carry it to table.

Original Text

Ox Cheek Soup.
BREAK the bones of the cheek, and after having washed it thoroughly clean, put it into a large stew-pan, with about two ounces of butter at the bottom, and lay the fleshy side of the cheek downwards. Add to it about half a pound of lean ham cut in slices. Put in four heads of celery cut small, three large onions, two carrots, one parsnip sliced, and three blades of mace. Set it over a moderate fire for about a quarter of an hour, when the virtues of the roots will be extracted; after which put to it four quarts of water, and let it simmer gently till it is reduced to two. If you mean to use it as soup only, strain it clear off, and put in the white part of a head of celery cut in small pieces, with a little browning to make it a fine colour. Scald two ounces of vermicelli, and put into the soup, then let it boil for about ten minutes, and pour it into your tureen, with the crust of a French roll, and serve it up. If it is to be used as a stew, take up the cheek as whole as possible, and have ready a boiled turnip, and carrot cut in square pieces, a slice of bread toasted, and cut in small dices, put in a little chyan pepper, strain the soup through a hair sieve upon the whole, and carry it to table.

Notes

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