Cut up the cheek, and put it with the bone and vegetables into a stockpot to boil gently for five hours, skimming occasionally.
Then strain the stock into a clean pan and set it aside to get cold.
When cold, carefully remove all the fat.
Put the stock into a stewpan on the fire to boil.
When boiling, stir in a thickening made of the flour, mixed smoothly with cold water. Use one ounce of flour to every pint of stock.
Stir and boil the flour in the stock for three minutes.
Add to it a squeeze of lemon juice, and serve the soup with neat pieces of the cheek, about one inch in size, in it.
The remains of the cheek may be reboiled, with fresh vegetables, to make a plain second stock.