To dress Pallets, Lips, and Noses, with Collops of Mutton and Bacon

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take them being boild tender & blanch’d, cut them as broad as a shilling, as also some thin collops of interlarded bacon, and of a leg of mutton, finely hack’d with the back of a knife, fry them all together with some butter, and being finely fried, put out the butter, and put unto it some gravy, or a little mutton broth, salt, grated nutmeg, and a dissolved anchove; give it a warm over the fire and dish it, but rub the dish with a clove of garlick, and then run it over with butter, juyce of orange; and salt about the dish.