Recipes > Soup > Ox-Cheek Soup

Ox-Cheek Soup


  • 1 ox-cheek
  • 2 ounces 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
  • 1 faggot of savoury herbs
  • 1 bay-leaf
  • 1 teaspoonful of salt
  • 1/2 teaspoonful of pepper
  • 1 head of celery
  • browning
  • crust of a French roll
  • 6 quarts of water


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.

Seasonable in winter.

Sufficient for 12 persons.


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The Book of Household Management (1861).

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