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This is the basis of all kinds of soup and sauces. Shin of beef or ox-cheek make excellent stock, although good gravy-beef is sometimes preferred; the bones should always be broken, and the meat cut up, as the juices are better extracted; it is advisable to put on, at first, but very little water, and to add more when the first quantity is nearly dried up.
The king regaled himself with a plate of ox-cheek; the major, who complained that his appetite had forsaken him, amused himself with some forty hard eggs, malaxed with salt butter; the knight indulged upon his soup and bouilli, and the captain entertained our adventurer with a neck of veal roasted with potatoes; but before Fathom could make use of his knife and fork, he was summoned to the door, where he found the chevalier in great agitation, his eyes sparkling like coals of fire.
The king regaled himself with a plate of ox-cheek; the major, who complained that his appetite had forsaken him, amused himself with some forty hard eggs, malaxed with salt butter; the knight indulged upon his soup and bouilli, and the captain entertained our adventurer with a neck of veal roasted with potatoes; but before Fathom could make use of his knife and fork, he was summoned to the door, where he found the chevalier in great agitation, his eyes sparkling like coals of fire.
And this way you may likewise bake or stew a Leg of Beef, or an Ox-Cheek, only break the Bones of the Leg of Beef, and take out all the Bones of the Ox-Cheek, and take especially Care to clean it, for it requires some nicety to do it well. Pepper-Mint Water, From the same.
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