Ox-cheek.—An ox-cheek soup is made the same as an ox-tail soup. The broth is made with ox-cheek instead of with other parts of the beef, and the potage or soup made with the broth. A little wine—Madeira, Port, or Sherry—is sometimes added, as for mock-turtle.
Sheep's-tail.—Proceed as for ox-tail in every particular.
Sheep's-neck.—Made the same as ox-cheek soup.
Sorrel.—Put two ounces of butter in a saucepan, set it on the fire, and as soon as melted, put a good handful of sorrel in, stir for about one minute; then add a pint and a half of water, salt; boil two or three minutes; add again a little butter, give one boil and turn into the soup-dish in which you have croutons.
As soon as taken from the fire, two, three, or four yolks of eggs, beaten with a tablespoonful of water, may be added.
Broth may be used instead of water.
Oyster.—Put one quart of oysters with their liquor in a saucepan, with one pint of cold water, and set it on a good fire. Take from the fire at the first boil, and skim off the scum. Take the oysters from the pan with a skimmer and put them in the soup-dish. By keeping the soup-dish in a warm but not hot place, the oysters will not harden. Add to the juice in the saucepan a gill of white wine; give one boil, and take from the fire. Mix two ounces of butter with two tablespoonfuls of flour in a bowl; turn the juice and wine into the bowl also, and mix the whole well; put the mixture back in the saucepan, and set it on the fire, adding about half a dozen mushrooms, two or three stalks of parsley, and pepper to taste. Boil two minutes, turn over the oysters through a strainer, and serve.
The mushrooms may also be turned into the soup-dish.
Cabbage.—Put in a kettle with two quarts and a half of water a pound of salted pork, same of breast of mutton; also, if handy, the remains of a roasted piece; set on a slow fire; skim before it boils, and then boil for about an hour and a half; strain, to remove the small bones, if any; put back in the kettle broth and meat, also one middling-sized cabbage, which you must have previously thrown in boiling water and boiled ten minutes; add then two carrots, one turnip, two leeks, half a head of celery, one onion with a clove stuck in it, a little salt and pepper, and about half a pound of sausage (not smoked); then boil gently about two hours, strain the broth, pour it on croutons in the soup-dish, and serve.
The pork, mutton, and sausage, with the cabbage around, may be served on a dish after the soup at a family dinner, or kept for breakfast the next day.