Ox Cheek Soup

Break the bones of the check, and, after having washed it thoroughly clean, put it into a Large stewpan, with about two ounces of butter at the bottom, and lay the fleshy .side downwards; add to it about half a pound of clear 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 into 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 into square pieces, a slice of bread toasted, and cut in small slices; put in a little Cayenne pepper, strain the soup through a hair sieve upon the whole, and carry it to table.

Soup Loraine

Take a pound of almonds, blanch them, and beat them fine in a mortar, with a very little water, to keep them from oiling; then take alt the white part of a large roasted fowl, with the yolks of four poached eggs, and pound all together as fine as possible: take three quarts of strong veal broth, let it be very white, and all the fat clean skimmed off. Pour it into a stewpan.

Soup Maigre

Put half a pound of butter into a deep stewpan, shake it about, and let it stand till it has done making a noise; then throw in six middle sized onions, peeled and cut small, and shake them about : take a bunch of celery, clean washed and picked, cut into pieces about half an inch in length ; a large handful of spinage, clean washed and picked ; a good lettuce (if it can be got), cut small, and a bundle of parsley, chopped fine: shake all these well in the pan for a quarter of an hour, and then strew in a little four: stir all together in the stewpan, and put in two quarts of water : throw in a handful of nice dry crust, with about a quarter of an ounce of ground pepper, and three blades of mace beat fine: stir all together, and let it boil gently for about half an hour; then take it off; beat up the yolks of two eggs, and stir them in with a spoonful of vinegar. Pour the whole into a soup dish, and send it to table. If the season of the year will admit, a pint of peas boiled in the soup will make a material difference.

A General Stock For All Kinds Of Soups

Cover the bottom of your pot with lean ham; cut it in thin broad slices: the quantity of ham depends upon the size of the pot; it is better to put too much than too little : be very careful to cut all the rusty fat from the lean ; then cut up what veal you think requisite, (as the quantity must depend upon your judgment,) and put it in the stock-pot, with the trimmings of any other meat you may have by you; throw in all your trimmings of poultry, such as necks, gizzards, feet, etc. a few onions, a little thyme and parsley, six heads of celery, a few blades of mace, two or three carrots, and a turnip or two in winter, (but not any in the summer, as they are sure to make it foment ;) put about a pint of water in the pot, and set it on a stove not very hot ; draw it down ; be careful not to let it catch at the bottom, as your stock should be light coloured : when drawn down, fill it up with beef broth; be careful in skimming it, and do not let it boil over; but as soon as you see it coming to boil, take it off, and put it at the side; let it boil very slow, for two reasons : one is, to keep it clear; and the other, that it should not reduce too much. When it has boiled four hours, strain it off, and fill up the pot again with water ; let it boil all the evening, and strain it off <the last thing. This is called second stock : it serves for gravy, for the larding and daubed dishes, etc.