To stew Bullocks Cheeks

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take the Cheeks being well soaked or steeped, spit and half roast them, save the gravy, and put them into a pipkin with some claret-wine, gravy, and some strong broth, slic’t nutmeg, ginger, pepper, salt and some minced onions fried; stew it the space of two hours on a soft fire, and being finely stewed, serve it on carved sippets.