Oxe Cheeks in Sallet

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take oxe cheeks being boned and cleansed, steep them in claret, white-wine, or wine vinegar all night, the next day season them with nutmegs, cloves, pepper, mace, and salt, roul them up, boil them tender in water, vinegar, and salt, then press them, and being cold, slice them in thin slices, and serve them in a clean dish with oyl and vinegar.