w fire for
a quarter of an hour, then add a gallon of water, and simmer it gently
till reduced to half the quantity. If intended as soup only, strain it
off, and put in a head of sliced celery, with a little browning, to give
it a fine colour. Warm two ounces of vermicelli and put into it; boil it
ten minutes, and pour it into a tureen, with the crust of a French roll.
If to be used as stew, take up the cheek as whole as possible; put in a
boiled carrot cut in small pieces, a slice of toasted bread, and some
cayenne pepper. Strain the soup through a hair sieve upon the meat, and
serve it up.

OX FEET. These are very nutricious, in whatever way they are dressed. If
to be eaten warm, boil them, and serve them up in a napkin. Melted
butter for sauce, with mustard, and a large spoonful of vinegar. Or
broil them very tender, and serve them as a brown fricassee. The liquor
will do to make jelly sweet or relishing, and likewise to give richness
to soups or gravies. They may also be fried, after being cut into four
parts, dipped in egg, and properly floured. Fried onions may be served
round the dish, with sauce as above. Or they may be baked for mock
turtle. If to be eaten cold, they only require mustard, pepper, and
vinegar.--Another way. Extract the bones from the feet, and boil the
meat quite tender; then put it into a fryingpan with a little butter.
After a few minutes, add some chopped mint and parsley, the yolks of two
eggs beat up fine, half a pint of gravy, the juice of a lemon, and a
little salt and nutmeg. Put the meat into a dish, and pour the sauce
over it.

OX FEET JELLY. Take a heel that has been only scalded, not boiled, slit
it in two, and remove the fat from between the claws. Simmer it gently
for eight hours in a quart of water, till reduced to a pint and half,
and skim it clean while it is doing. This strong jelly is useful in
making calves' feet jelly, or may be added to mock turtle, and other
soups.

OX PALATES. Boil them tender, blanch and scrape them. Rub them with
pepper, salt, and bread, and fry them brown on both sides. Pour off the
fat, put beef or mutton gravy into the stewpan for sauce, with an
anchovy, a little lemon juice, grated nutmeg and salt. Thicken it with
butter rolled in flour: when these have simmered a quarter of an hour,
dish them up, and garnish with slices of lemon.

OXFORD DUMPLINS. Mix together two ounces of grated bread, four ounces of
currants, the same of shred suet,