Pre-pare the day before it is to be eaten; cloaw the cheek and put it into soft water, just warm; let it lie throe or four hours, then put it into cold water, and let it soak all night; next day wipe it clean, put it into a stew-pan, and just cover it with water; skim it well when it is coming to a boil, then put two whole onions, stick two or three cloves into each, three turnips, quartered, a couple of carrots sliced, two bay-leaves, and twenty-four corns of allspice, a head of celery, and a bundle of sweet herbs, pepper, and salt; add cayenne and gar-lic, in such proportions as the palate that requires them may desire. Let it stew gently till perfectly tender, about three hours; then take out the cheek, divide it into pieces, fit to help at table; skim, and strain the gravy; melt an ounce and a half of butter in a stew pan; stir into it as much flour as it will take up; mix with it by degrees a pint and a half of the gravy: add to it a table-spoonful of mushroom or walnut catsup, or port wine, and give it a boil. Serve up in a soup or ragout-dish, or make it into barley broth. This is a very economical, nourishing, and sa-voury meal.