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Lips, noses, udders, ox-eyes and sparrows on toast
Preparation info
- Difficulty
Easy
Appears in
By Peter Ross
Published 2012
Method
To stew Pallets, Lips, and Noses of Beef
Take them being tender boild and blanched, put them into a pipkin [cooking pot], and cut to the bigness of a shilling, put to them some small cucumbers pickled, raw calves udders, some
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