To rost a dish of Oxe Pallets with great Oysters, Veal, Sweet-breads, Lamb stones, peeping Chickens, Pigeons, slices of interlarded Bacon, large Cock-combs, and Stones, Marrow, Pistaches, and Artichocks

Name: To rost a dish of Oxe Pallets with great Oysters, Veal, Sweet-breads, Lamb stones, peeping Chickens, Pigeons, slices of interlarded Bacon, large Cock-combs, and Stones, Marrow, Pistaches, and Artichocks
Ingredients: oyster liquor; salt; claret wine; nutmeg; marrow; pistaches; garlick; sweet-breads; wheat-ears; ox-eyes; oranges; lemons; sweet butter; orange; onion; anchove; quails; lard; chickens; pigeon peepers; lamb-stones; cock-stones; bacon; sage; chicken; sweet-breads; pigeon; oysters; lamb-stones; eggs

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take the oxe pallets and boil them tender, blanch them and cut them 2 inches long, lard one half with smal lard, then have your chickens &