~ Informative articles on the history of gardening and garden restoration ~

Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.


Ox Cheek Soup


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.

Taken from Duncan MacDonald, The New London Family Cook, c. 1800

Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

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