140 FAMILY RECEIPTS. 



STEWED OX-CHEEK, PLAIN. 



Soak and cleanse a fine cheek the day before it is to 

 be eaten ; put it into a stew-pot that will cover close, 

 with three quarts of water; simmer it after it has first 

 boiled up and been well skimmed. In two hours put 

 plenty of carrots, leeks, two or three turnips, a bunch 

 of sweet herbs, some whole pepper, and four ounces of 

 alspice. Skim it often; when the meat is tender take 

 it out: let the soup get cold, take off the cake of fat, 

 and serve the soup separate or with meat. 



It should be a fine brown; which might be done by 

 burnt sugar; or by frying some onions quite brown with 

 flour, and simmering them with it. This last way im- 

 proves the flavor of all soups and gravies of the brown 

 kind. 



If vegetables are not approved of in the soup, they 

 may be taken out, and a small roll toasted, or bread 

 fried and added. Celery is a great addition, and 

 should always be served. Where it is not to be got, 

 the seed of it gives quite as good a flavor, boiled in, and 

 strained off. 



TO DRESS OX-CHEEK ANOTHER WAY. 



Soak half a head three hours, and clean it with 

 plenty of water. Take the meat off the bones; and 

 put it in a pan with a large onion, a bunch of sweet 

 herbs, some bruised alspice, pepper and salt. 



Lay the bones on the top*: pour on two or three 

 quarts of water, and cover the pan close with brown 

 paper, or a dish that will fit close. Let it stand eight 

 or ten hours in a slow oven ; or simmer it by the side 

 of the fire, or on a hot hearth. When done tender, 

 put the meat into a clean pan and let it get cold. — 

 Take the cake of fat off, and warm the head in pieces 

 in the soup. Put what vegetables you choose. 



MARROW BONES. 



Cover the top with floured cloth; boil them and 

 serve with dry toast. 



