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 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 frie