To dress Pallets, Noses, and Lips of any Beast, Steer, Oxe, or Calf

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By Robert May

Published 1660

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Take the pallats, lips, or noses, and boil them very tender, then blanch them, and cut them in little square pieces as broad as a sixpence, or like lard, fry them in sweet butter, and being fryed, pour away the butter