Presented for you without comment:
Ingredients. — An ox-cheek, any pieces of trimmings of beef (say 4 lbs.), a few bones, any pot-liquor the larder may furnish, 1/4 peck onions, 6 leeks, a large bunch herbs, 1/2 lb. celery (the outside pieces, or green tops do very well), 1/2 lb. carrots, 1/2 lb. turnips, 1/2 lb. coarse brown sugar, 1/2 a pint of beer, 1/2 lb. salt, 1oz. black pepper, a few bread-raspings, 10 gallons of water.
Mode.—Cut the meat in small pieces, break the bones, put them in a copper, with the 10 gallons of water, and stew for 1/2 an hour. Cut up the vegetables, put them in with the sugar and beer, and boil for 4 hours. Two hours before the soup is wanted, add the rice and raspings, and keep stirring until it is well mixed in the soup, which simmer gently. If the liquor reduces too much, fill up with water.
Time, 6 1/2 hours. Average cost, 3d. or 3 1/2d. per quart.
(Mrs. Beeton's Book of Household Management.)