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Rice Stew Soup

Take four pounds of good ox-cheek. Wash and soak it for twelve hours in cold water, then dry it well, put it into a stewpan with three quarts of water, four onions, a bunch of herbs, a sliced carrot, two or three sticks of celery, and a seasoning of salt, pepper, and cayenne. Simmer the meat gently for two hours, then take it out, cut it into pieces convenient for serving, and return it to the saucepan with six ounces of well-washed rice. Simmer all together till the rice is tender. If liked, this soup may be thickened with a little curry-powder, or with a little brown thickening, and cow-heels may be used instead of ox-cheek in its preparation. Time, four hours. Probable cost, 3s. Sufficient for seven or eight persons.