To stew Pallets, Lips, and Noses

Name: To stew Pallets, Lips, and Noses
Ingredients: cucumbers; verjuyce; broth; eggs; french bread; lemon; gooseberries; yolks of hard eggs; barberries; grapes; white-wine; marrow; strong broth; butter; salt; veal; sweetbreads; sausages; whole cloves; mace; musk-mellon; potatoes; artichocks; calves

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take them being tender boild and blanched, put them into a pipkin, and cut to the bigness of a shilling, put to them some small cucumbers pickled, raw calves udders, some artichocks, potatoes