Ox Head Soup.
Bone the head and cut it in pieces; wash it extremely clean from the blood; set it on the fire in three gallons of water. Put in a dozen onions, eight turnips, six anchovies, and a bundle of sweet herbs. Let all stew together very gently, till it is quite tender. Carefully skim off all the fat as it boils, but do not stir it. Take cabbage lettuce, celery, chervil, and turnips, all boiled tender and cut small; put them into the soup, and let them boil all together half an hour.