Ox Head Soup.
- 1 ox head, well cleaned.
- 2 grated carrots.
- 2 turnips.
- 2 onions.
- 1 dozen whole allspice, and the same of whole peppers.
- 1 bunch sweet herbs, chopped.
- Browned flour.
- Pepper and salt.
- 1 tablespoonful Worcestershire Sauce.
- 1 glass of sherry.
- 5 quarts of water.
- Small bag of celery seed.
Soak the head two hours in cold, salted water. Wash well, and put on in cold water, with the vegetables and herbs. Cover, bring slowly to a boil, and cook four hours. Then, take out the meat of the head; salt well, and set away in a cool place. Salt and pepper the soup, and set by in an earthenware crock, leaving in the bones and vegetables. Do this on Saturday.
On Sunday, take off the fat and heat the soup. Strain, first through a colander, rubbing the vegetables to a pulp, then through a sieve, back into the kettle. Cut the meat into dice and drop in; season with sauce and wine, and having let it barely boil, pour out.
There should be enough for two days. In setting aside Monday’s portion, make an equal distribution of meat and broth.