Break
the bones of the cheek, and well wash and clean it. Put
it into a large stewpan, with about two ounces of butter
at the bottom, and lay the fleshy side of the cheek downwards.
Add about half a pound of lean ham, sliced.
Put
in four heads of celery cut small, three large onions,
two carrots, one parsnip sliced, and three blades of mace.
Set
it over a moderate fire for about a quarter of an hour,
after which add four quarts of water, and let it simmer
gently until it is reduced to two.
If
you wish to use it as a soup only, strain it clear off,
and put in the white part of a head of celery cut in small
pieces, with a little browning to make it of a fine colour.
Scald
two ounces of vermicelli, and put it in the soup. Let
it boil ten minutes, and pour it into your tureen, with
the crust of a french roll, and serve it up.
If
it is to be used as a stew, take up the cheek as whole
as possible, and have ready a boiled turnip and carrot
cut in square pieces, a slice of bread toasted, and cut
small; put in some Cayenne pepper, strain the soup through
a hair sieve upon the whole, and serve it up.
