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Personal Chef Recipe OX CHEEK SOUP.
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II. (Economical.)
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Personal Chef Recipes - by Mrs Beeton

OX-CHEEK SOUP.

Ingredients:An ox-cheek
2 oz. of butter
3 or 4 slices of lean ham or bacon
1 parsnip
3 carrots
2 onions
3 heads of celery
3 blades of mace
4 cloves
a faggot of savoury herbs
1 bay-leaf
a teaspoonful of salt
half that of pepper
1 head of celery
browning
the crust of a French roll
6 quarts of water.
Method:Lay the ham in the bottom of the stewpan, with the butter; break the bones of the cheek, wash it clean, and put it on the ham. Cut the vegetables small, add them to the other ingredients, and set the whole over a slow fire for 1/4 of an hour. Now put in the water, and simmer gently till it is reduced to 4 quarts; take out the fleshy part of the cheek, and strain the soup into a clean stewpan; thicken with flour, put in a head of sliced celery, and simmer till the celery is tender. If not a good colour, use a little browning. Cut the meat into small square pieces, pour the soup over, and serve with the crust of a French roll in the tureen. A glass of sherry much improves this soup.
Time: 3 to 4 hours.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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