To dress Pallets, Noses, and Lips of any Beast, Steer, Oxe, or Calf from The Accomplisht Cook by Rob
Take the pallats, lips, or noses, and boil them very tender, then blanch them, and cut them in little square pieces as broad as a sixpence, or like lard, fry them in sweet butter, and being fryed, ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- yolks of eggs
- marrow
- parsley
- sage leaves
- eggs
- garlick
- salt
- orange juyce
- butter
- anchovies
- mutton gravy
- nutmeg
- lard
- sweet butter
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Otherways from The Accomplisht Cook by Robert May
app.ckbk.com
To boil Capons, Pullets, Chickens, Pigeons, Pheasants or Partridges from The Accomplisht Cook by Rob
app.ckbk.com
Other Hashes of Scotch Collops from The Accomplisht Cook by Robert May
app.ckbk.com
Divers Bastings for roast Meats from The Accomplisht Cook by Robert May
app.ckbk.com
To fricase Neats-Tongues from The Accomplisht Cook by Robert May
app.ckbk.com
Otherways from The Accomplisht Cook by Robert May
app.ckbk.com
Compote of Partridge from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
To fry Mullets from The Accomplisht Cook by Robert May
app.ckbk.com