[Section III.]
The A-la-mode ways of dressing
the Heads of any Beasts.
[ To boil a Bullocks Cheek in the Italian way.]
BReak the bones and steep the head in fair water, shift it, and scrape off the slime, let it lie thus in steep about twelve hours, then boil in fair water with some Bolonia sausage and a piece of interlarded bacon; the cheeks and the other materials being very tender boiled, dish it up and serve it with some flowers and greens on it, and mustard in saucers.
[ To stew Bullocks Cheeks.]
Take the Cheeks being well soaked or steeped, spit and half roast them, save the gravy, and put them into a pipkin with some claret-wine, gravy, and some strong broth, slic’t nutmeg, ginger, pepper, salt and some minced onions fried; stew it the space of two hours on a soft fire, and being finely stewed, serve it on carved sippets.
[ Otherways.]
Take out the bones, balls of the eyes, and the ruff of the mouth, steep it well in fair water and shift it often: being well cleans’d from the blood and slime, take it out of the water, wipe it dry, and season it with nutmeg, pepper,