Oxcheek Soup
(England.) Fry 2 ounces of chopped ham with 2 onions and 2 carrots, minced, a bayleaf, some parsley, in 2 ounces of butter. Add 2 small heads of celery, 1 parsnip, and 2 slices of toast, a little mace, 1 clove, and 5 quarts of water, and the oxcheek cut into dice. Simmer gently 5 hours. Season to taste. It will make about 4 quarts of rich but economical broth.