Ox-Cheek Soup

Directions

1. Lay the ham in the bottom of the stew-pan with the butter; break the bones of the cheek, wash it clean, and put it on the ham.
2. Cut up the vegetables, add them to the other ingredients and set the whole over a slow fire for a quarter of an hour.
3. Now put in the water and simmer gently till it is reduced to four quarts.
4. Take out the fleshy part of the cheek and strain the soup into a clean stew-pan, thicken with flour and simmer.
5. Cut the meat into small square pieces and pour the soup over it in the tureen.