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Classic
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page 43
the soup get cold, take off the cake of fat, and serve the soup 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. This last way
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 always be served. Where it is not to be got, the seed of it gives quite
as good a flavour, boiled-in and strained off.
To dress an 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 into a pan with a large onion, a bunch of sweet herbs,
some bruised allspice, 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.
Tripe
May be served in a tureen, stewed with milk and onion till tender. Melted butter
for sauce.
Or fry it in small bits dipped in batter.
Or stew the thin part, cut into bits, in gravy; thicken with flour and butter,
and add a little ketchup.
Or fricassee it with white sauce.
Soused Tripe.
Boil the tripe, but not quite tender; then put it into salt and water, which
must be changed every day till it is
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