270. _To make a Pie of a Gammon of Bacon._
Take a _Westphalia_ Gammon, and boil it tender with hay in the Kettle,
then take off the Skin and stick it with Cloves and strew it with
Pepper, then make your Pie ready, and put it therein with Butter at the
bottom, then cover your Bacon with Oysters, parboiled in Wine and their
own Liquor, and put in Balls made of Sausage meat, then put in the
Liquor of the parboiled Oysters, some whole Spice and Bay Leaves, with
some Butter, so close it, and bake it and eat it cold, you may put into
it the yolks of hard Eggs if you please, serve it with Mustard Sugar and
Bay Leaves.
271. _To bake a Bulloks Cheek to be eaten hot._
Take your Cheek and stuff it very well with Parsley and sweet herbs
chopped, then put it into a Pot with some Claret wine and a little
strong Beer, and some whole Spice, and so season it well with Salt to
your taste, and cover your Pot and bake it, then take it out, and pull
out the Bones, and serve it upon tosted bread with some of the Liquor.
272. _To bake a Bullocks Cheek to eat cold, as Venison._
Take a Bullocks Cheek, or rather two fair fat Cheeks, and lay them in
water one night, then take out every bone, and stuff it very well with
all manner of Spice and Salt, then put it into a Pot, one Cheek clapped
close together upon the other, then lay it over with Bay Leaves, and put
in a Quart of Claret Wine, so cover the Pot and bake it with Houshold
Bread, when you draw it, pour all the Liquor out, and take only the fat
of it and some melted Butter, and pour in again, serve it cold with
Mustard and Sugar, and dress it with Bay Leaves, it will eat like
Venison.
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