To dish the Bisk

Name: To dish the Bisk
Ingredients: leaves; spinage; lemons; marrow; yolks of eggs; butter; oysters; puff-paste; chesnuts; eggs; mace; fowls; sausage; sweetbread; cock-stones; lamb-stones; yolks of hard eggs; pistaches; tongues; fowl; beef gravy; mutton; strong broth; bread; french pinemolet

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take a great eight pound dish, and a six penny french pinemolet or bread; chip it and slice it into large slices, and