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

paper; being tender broil'd put away the fat, and put them in a dish being rubbed with a clove of garlick, put some mutton gravy to them on a chaffing dish of coals, and some juyce of orange, _&c._ _To fricase Pallets._ Take beef pallets being tender boil'd and blanched, season them with beaten cloves, nutmeg, pepper, salt, and some grated bread; then the pan being ready over the fire, with some good butter fry them brown, then put them in a dish, put to them good mutton gravy, and dissolve two or three anchovies in the sauce, a little grated nutmeg, and some juyce of lemons, and serve them up hot. _To stew Pallets, Lips, and Noses._ Take them being tender boild and blanched, put them into a pipkin, and cut to the bigness of a shilling, put to them some small cucumbers pickled, raw calves udders, some artichocks, potatoes boil'd or musk-mellon in square pieces, large mace, two or three whole cloves, some small links or sausages, sweetbreads of veal, some larks, or other small birds, as sparrows, or ox-eyes, salt, butter, strong broth, marrow, white-wine, grapes, barberries, or gooseberries, yolks of hard eggs, and stew them all together, serve them on toasts of fine French bread, and slic't lemon; sometimes thicken the broth with yolks of strained eggs and verjuyce. _To marinate Pallets, Noses, and Lips._ Take them being tender boil'd and blancht, fry them in sweet sallet oyl, or clarified butter, and being fryed make a pickle for them with whole pepper, large mace, cloves, slic't ginger, slic't nutmeg, salt and a bundle of sweet herbs, as rosemary, tyme, bay-leaves, sweet marjoram, savory, parsley, and sage; boil the spices and herbs in wine vinegar and white-wine, then put them in a barrel with the pallets, lips and noses, and lemons, close them up for your use, and serve them in a dish with oyl. _To dress Pallets, Lips, and Noses, with Collops of Mutton and Bacon._ Take them being boild tender & blanch'd, cut them as broad as a shilling, as also some thin collops of