Take 2 oxe cheeks beat the bones very well & those that are not fit to
bake take out season it with cloves and mace jemacoe pepper and salt
as you see fit put it into a pot and put to it a pound and half of
beef suit & a pint of claret a faggot of Sweet herbs & an oynion bake
it throughly then take out all the bones and beat the meat in a morter
very well and pour away the gravey and let it be cold and take off the
fat then put the gravey to the meat again and put it in a Stewing pan
over a charcole fire stew it till it be thick & put it in a little
cheese vate scaulding hot with a cloth as another cheese and tuck it in
well turn it 3 times before it is cold and press it very well then take
it out & put it on a board till it be cold it will not keep long.