Ingredients:	Half an ox's head 1 pint of split peas 3 carrots 6 turnips 6 potatoes 6 onions 1 head of celery 1 bunch of savoury herbs pepper and salt to taste 2 blades of mace a little allspice 4 cloves the crumb of a French roll 6 quarts of water.
Method:	Clean the head, rub it with salt and water, and soak it for 5 hours in warm water. Simmer it in the water till tender, put it into a pan and let it cool; skim off all the fat; take out the head, and add the vegetables cut up small, and the peas which have been previously soaked; simmer them without the meat, till they are done enough to pulp through a sieve. Add the seasoning, with pieces of the meat cut up; give one boil, and serve.
Time:	4 hours.
Notes:	An excellent hash or _ragout_ can be made by cutting up the nicest parts of the head, thickening and seasoning more highly a little of the soup, and adding a glass of port wine and 2 tablespoonfuls of ketchup. I. 172.
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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