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

cold. _Oxe Cheeks in Sallet._ Take oxe cheeks being boned and cleansed, steep them in claret, white-wine, or wine vinegar all night, the next day season them with nutmegs, cloves, pepper, mace, and salt, roul them up, boil them tender in water, vinegar, and salt, then press them, and being cold, slice them in thin slices, and serve them in a clean dish with oyl and vinegar. _To bake Oxe cheeks in a Pasty or Pie._ Take them being boned and soaked, boil them tender in fair water, and cleanse them, take out the balls of the eyes, and season them with pepper, salt, and nutmeg, then have some beef-suet and some buttock beef minced and laid for a bed, then lay the cheeks on it, and a few whole cloves, make your Pastie in good crust; to a gallon of flower, two pound and a half of butter, five eggs whites and all, work the butter and eggs up dry into the flower, then put in a little fair water to make it up into a stiff paste, and work up all cold. _To dress Pallets, Noses, and Lips of any Beast, Steer, Oxe, or Calf._ Take the pallats, lips, or noses, and boil them very tender, then blanch them, and cut them in little square pieces as broad as a sixpence, or like lard, fry them in sweet butter, and being fryed, pour away the butter, and put to it some anchovies, grated nutmeg, mutton gravy, and salt; give it a warm on the fire, and then dish it in a clean dish with the bottom first rubbed with a clove of garlick, run it over with beaten butter, juyce of oranges, fried parsley, or fried marrow in yolks of two eggs, and sage leaves. Sometimes add yolks of eggs strained, and then it is a fricase. _Otherways._ Take the pallets, lips, or noses, and boil them very tender, blanch them, and cut them two inches long, then take some interlarded bacon and cut it in the like proportion, season the pallets with salt, and broil them on