To boil Oxe-Cheeks

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take them and bone them, soak them in fair water four or five hours, then wash out the blood very clean, pair off the ruff of the mouth, and take out the balls of the eyes; then stuff them with sweet herbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingle all together, and stuff them on the inside, prick both the insides together; then boil them amongst the other beef, and being very tender boild, serve them on brewis with interlarded bacon and Bolonia sausages, or boiled links made of pork on the cheeks, cut the bacon in thin slices, serve them with saucers of mustard, or with green sauce.