To dress Oxe Cheeks in Stofado, or the Spanish fashion

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take the cheeks, bone them and cleanse them, then lay them in steep in claret or white-wine, and wine vinegar, whole cloves, mace, beaten pepper, salt, slic’t nutmeg, slic’t ginger, and six or seven cloves of garlick, steep them the space of five or six hours, and close them up in an earthen pot or pan, with a piece of paste, and the same liquor put to it, set it a baking over night for next day dinner, serve it on toasts of fine manchet fried: then have boil’d carrots and lay on it, with the toasts of manchet laid round the dish: garnish it with slic’t lemons or oranges, and fried toasts, and garnish the dish with bay-leaves.