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

This way you may also dress a leg of beef. _Or thus._ Take them and cleanse them as before, then roast them, and season them with pepper, salt, and nutmeg, save the gravy, and being roasted put them in a pipkin with some claret wine, large mace, a clove or two, and some strong broth, stew them till they be very tender, then put to them some fryed onions, and some prunes, and serve them on toasts of fried bread, or slices of French bread, and slices of orange on them, garnish the dish with grated bread. _To dress Oxe Cheeks in Stofado, or the Spanish fashion._ Take the cheeks, bone them and cleanse them, then lay them in steep in claret or white-wine, and wine vinegar, whole cloves, mace, beaten pepper, salt, slic't nutmeg, slic't ginger, and six or seven cloves of garlick, steep them the space of five or six hours, and close them up in an earthen pot or pan, with a piece of paste, and the same liquor put to it, set it a baking over night for next day dinner, serve it on toasts of fine manchet fried: then have boil'd carrots and lay on it, with the toasts of manchet laid round the dish: garnish it with slic't lemons or oranges, and fried toasts, and garnish the dish with bay-leaves. _To marinate Oxe-Cheeks._ Being boned, roast or stew them very tender in a pipkin with some claret, slic't nutmegs, pepper, salt, and wine-vinegar; being tender stewed, take them up, and put to the liquor in a pipkin a quart of wine-vinegar, and a quart of white-wine, boil it with some bay leaves, whole pepper, a bundle of rosemary, tyme, sweet marjoram, savory, sage, and parsley, bind them very hard the streightest sprigs, boil also in the liquor large mace, cloves, slic't ginger, slic't nutmegs and salt; then put the cheeks into the barrel, and put the liquor to them, and some slic't lemons, close up the head and keep them. Thus you may do four or five heads together, and serve them hot or