Lips, noses, udders, ox-eyes and sparrows on toast

Name: Lips, noses, udders, ox-eyes and sparrows on toast
Cuisine: British
Ingredients: sour grape juice; barberries; mace; verjuyce; broth; lemon; eggs; sausages; veal; musk-mellon; strained eggs; potatoes boil’d; fine french bread; sparrows; cucumbers; butter; raw calves udders; artichocks; ox-eyes; salt; white-wine; sweetbreads; strong broth; marrow; gooseberries; cloves; grapes; verjuice

Preparation info

Difficulty
Easy

Appears in

The Curious Cookbook

By Peter Ross

Published 2012

About

Method

To stew Pallets, Lips, and Noses of Beef

Take them being tender boild and blanched, put them into a pipkin [cooking pot], and cut to the bigness of a shilling, put to them some small cucumbers pickled, raw calves udders, some