The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

a hot hearth. When tender skim off the fat, and put in celery, or any other vegetable. Slices of fried onion may be put into it a little before it is taken from the fire. OX CHEEK SOUP. Break the bones of the cheek, wash it clean, put it into a stewpan, with a piece of butter at the bottom. Add half a pound of lean ham sliced, one parsnip, two carrots, three onions, four heads of celery, cut small, and three blades of mace. Set it over a slow fire for a quarter of an hour, then add a gallon of water, and simmer it gently till reduced to half the quantity. If intended as soup only, strain it off, and put in a head of sliced celery, with a little browning, to give it a fine colour. Warm two ounces of vermicelli and put into it; boil it ten minutes, and pour it into a tureen, with the crust of a French roll. If to be used as stew, take up the cheek as whole as possible; put in a boiled carrot cut in small pieces, a slice of toasted bread, and some cayenne pepper. Strain the soup through a hair sieve upon the meat, and serve it up. OX FEET. These are very nutricious, in whatever way they are dressed. If to be eaten warm, boil them, and serve them up in a napkin. Melted butter for sauce, with mustard, and a large spoonful of vinegar. Or broil them very tender, and serve them as a brown fricassee. The liquor will do to make jelly sweet or relishing, and likewise to give richness to soups or gravies. They may also be fried, after being cut into four parts, dipped in egg, and properly floured. Fried onions may be served round the dish, with sauce as above. Or they may be baked for mock turtle. If to be eaten cold, they only require mustard, pepper, and vinegar.--Another way. Extract the bones from the feet, and boil the meat quite tender; then put it into a fryingpan with a