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Ox-Cheek, Anglaise

Steep an ox-cheek in cold water one hour, wash well, then place in a soup pot with a pound shin of veal, one beef marrowbone and two ounces raw ham. Season with two teaspoons salt, pour in five quarts water, then let slowly come to a boil. Skim scum from surface, add one carrot, cut in quarters, one white turnip, cut same way, one stalk celery, one white onion with two cloves stuck in, six peppercorns, a small branch parsley, a sprig thyme, a bay leaf, one sprig sage, a blade marjoram, a blade mace and teaspoon allspice. Cover pan and let slowly boil one hour. Take up the cheek, place between two boards with a six-pound weight on top. Add a gill white wine to the broth and slowly boil two hours longer. Cut one medium carrot, one white turnip and one stalk celery in small square pieces, place in a saucepan with an ounce butter and brown on fire fifteen minutes, stirring frequently. Strain the broth through a cheesecloth into the vegetables, add two tablespoons tomato catsup, a tablespoon Worcestershire sauce and a quarter gill sherry. Cut cheek in half-inch-square pieces, add to soup, then boil fifteen minutes, skim fat from surface, pour into a soup tureen and serve.