New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

are bad, the soup may not be thick enough; then boil in it a slice of roll, and put through the colander; or put a little rice flour, mixing it by degrees. _The Ragout._ Cut the nicest part of the head in small thick pieces, the kernels, and part of the fat of the root of the tongue. Rub these with some of the same seasoning, as you put them into a quart of the liquor, kept out for that purpose before the vegetables were added; flour well, and simmer them till nicely tender. Then put a little mushroom and walnut catsup, a little soy, and a glass of port wine, a teaspoonful of made mustard, and boil all up together before served. If for company, small eggs and forcemeat balls. This mode furnishes an excellent soup, and a ragout at small expense, and they are uncommon. The other part will warm for the family. _Stewed Oxcheek plain._ Soak and cleanse a fine cheek the day before you would have it eaten. Put it into a stewpot 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 Jamaica’s. Skim frequently. When the meat is tender, take it out: let the soup go cold: remove the cake of fat, and serve it separate or with the meat. It should be of a fine brown, which may be done by burnt sugar, or by frying some onions quite brown with flour, and simmering them with it. The latter improves the flavour of all soups and gravies of the brown kind. If vegetables are not approved in the soup, they may be taken out, and a small roll be toasted, or bread fried and added. Celery is a great addition, and should be always served. Where it is not to be got, the seed gives an equally good flavour, boiled in, and strained off. _To dress an Oxcheek another way._