The A-la-mode ways of dressing the Heads of any Beasts: Otherways

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


The head being boil’d and cold, slice it in to thin slices, with some onions and the brains in the same manner, then stew them in a pipkin with some gravy or strong mutton, broth, with nutmeg, some mushrooms, a little white wine and beaten butter; being well stewed together dish them on fine sippets, and garnish the meat with slic’t lemon or barberries.