To Force Cock’s Combs

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Parboil your Cock’s Combs, then open them with the Point of a Knife at the Grate-end; take the White of a Fowl, as much Bacon, and Beef-marrow, cut these small, and beat them fine in a Marble Mortar; season them with Salt, Pepper, and grated Nutmeg, and mix it up with an Egg; fill the Combs, and stew them in a little strong Gravy softly for half an Hour; then slice in some fresh Mushrooms, and a few pickled ones; then beat up the Yolk of an Egg in a little Gravy sturring it; season with Salt. When they are enough, dish them up in little Dishes or Plates.