Tapioca Soup.
- Ingredients—2 oz. of tapioca.
- 4 pints of second stock.
Method.—Wash the tapioca well, and throw it into the stock when boiling.
Simmer gently for half an hour, stirring occasionally.
Ox-cheek Soup.
- Ingredients—1 ox-cheek.
- Some cold water, allowing 1 pint to every pound of meat and 1 quart over.
- 2 carrots.
- 2 turnips.
- 2 onions.
- Half a head of celery.
- 1 sprig of parsley, thyme, and marjoram.
- 2 bay leaves.
- Pepper and salt.
- Flour.
- If possible, a ham-bone.
- A few drops of lemon juice.
Method.—Cut up the cheek, and put it with the bone and vegetables into a stockpot to boil gently for five hours, skimming occasionally.
Then strain the stock into a clean pan and set it aside to get cold.
When cold, carefully remove all the fat.
Put the stock into a stewpan on the fire to boil.