Blanch in boiling water two ox-cheeks, cut off the beard, take away all the bone, which chop up, and cut the flesh into medium 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 simmer for 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.

Sheep's or lamb's heads also make very good soup by following the above recipe, 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.