essing of Beef._

_To boil Oxe-Cheeks._

Take them and bone them, soak them in fair water four or five hours,
then wash out the blood very clean, pair off the ruff of the mouth,
and take out the balls of the eyes; then stuff them with sweet
herbs, hard eggs, and fat, or beef-suet, pepper, and salt; mingle
all together, and stuff them on the inside, prick both the insides
together; then boil them amongst the other beef, and being very
tender boild, serve them on brewis with interlarded bacon and
_Bolonia_ sausages, or boiled links made of pork on the cheeks, cut
the bacon in thin slices, serve them with saucers of mustard, or
with green sauce.

_To dress Oxe-Cheeks Otherways._

Take out the bones and the balls of the eyes, make the mouth very
clean, soak it, and wash out the blood; then wipe it dry with a
clean cloath, and season it with pepper, salt, and nutmeg; then put
it in a pipkin or earthen pan, with two or three great onions, some
cloves, and mace, cut the jaw bones in pieces, & cut out the teeth,
lay the bones on the top of the meat, then put to it half a pint of
claret wine, and half as much water; close up the pot or pan with a
course piece of paste, and set it a baking in an oven over night for
to serve next day at dinner, serve it on toasts of fine manchet
fried, then have boil'd carrots and lay on it with toasts of manchet
laid round the dish; as also fried greens to garnish it, and run it
over with beaten butter. This way you may also dress a leg of beef.

_Or thus._

Take them and cleanse them as before, then roast them, and season
them with pepper, salt, and nutmeg, save the gravy, and being
roasted put them in a pipkin with some claret wine, large mace,
a clove or two, and some strong broth, stew them till they be very
tender, then put to them some fryed onions, and some prunes, and
serve them on toasts of fried bread, or slices of French bread, and
slices of orange on them, garnish the dish with grated bread.

_To dress Oxe Cheeks in Stofado, or the Spanish fashion._

Take the cheeks, bone them and cleanse them, then lay them in steep
in claret or white-wine, and wine vinegar, whole cloves, mace,
beaten pepper, salt, slic't nutmeg, slic't ginger, and six or seven
cloves of garlick, steep them the space of five or six hours, and
close them up in an earthen pot or pan, with a piece of paste, and
the same liquor put to it, set it a baking over night for next day
dinner, serve it