The accomplisht cook: or, The art & mystery of cookery

form, season the meat with cloves, mace and pepper, a handful of sage fine minced, with a handful of salt; mingle all together, fill the guts and hang them in the air, and boil them when you spend them. These Links will serve to stew with divers kinds of meats. * * * * * * * * * SECTION II. _An hundred and twelve excellent wayes for the dressing of Beef._ _To boil Oxe-Cheeks._ Take them and bone them, soak them in fair water four or five hours, then wash out the blood very clean, pair off the ruff of the mouth, and take out the balls of the eyes; then stuff them with sweet herbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingle all together, and stuff them on the inside, prick both the insides together; then boil them amongst the other beef, and being very tender boild, serve them on brewis with interlarded bacon and _Bolonia_ sausages, or boiled links made of pork on the cheeks, cut the bacon in thin slices, serve them with saucers of mustard, or with green sauce. _To dress Oxe-Cheeks Otherways._ Take out the bones and the balls of the eyes, make the mouth very clean, soak it, and wash out the blood; then wipe it dry with a clean cloath, and season it with pepper, salt, and nutmeg; then put it in a pipkin or earthen pan, with two or three great onions, some cloves, and mace, cut the jaw bones in pieces, & cut out the teeth, lay the bones on the top of the meat, then put to it half a pint of claret wine, and half as much water; close up the pot or pan with a course piece of paste, and set it a baking in an oven over night for to serve next day at dinner, serve it on toasts of fine manchet fried, then have boil'd carrots and lay on it with toasts of manchet laid round the dish; as also fried greens to garnish it, and run it over with beaten butter.