Kebabs of ox palate, pigeon, chicken-peepers, cockscombs and oysters

Name: Kebabs of ox palate, pigeon, chicken-peepers, cockscombs and oysters
Cuisine: British
Ingredients: artichoke; shalots; bread; sweetbreads; oyster liquor; butter; red wine; anchovy; lemon; flour; lemon juice; lard; pigeons; bacon; young chickens; chicken-peepers; sage-leaf; stuffing; testicles; lambs-stones; oysters; parboiled; nutmeg; eggs; crumbs; salt

Preparation info

Difficulty
Easy

Appears in

The Curious Cookbook

By Peter Ross

Published 2012

About

Method

To Roast Ox Palates

Having boiled your palates tender, blanch them, cut them into slices about two inches long, lard [insert strips of fat] half with bacon, then have ready two or three pigeons