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 Ox-lips, boiled. Moxon 1764 serves them with truffles, mushrooms, coxcombs and forcemeat balls.  Original Receipt in ‘English Housewifry‘ by Elizabeth Moxon, 1764 (Moxon 1764)10. To dress OX LIPS. Take three or four ox lips, boil them as tender as possible, dress them clean the day before they are used; then make a rich forc’d-meat of chicken or half-roasted rabbits, and stuff the lips with it; they will naturally turn round; tie them up with pack-thread and put them into gravy to stew; they must stew while the forc’d-meat be enough. Serve them up with truffles, morels, mushrooms, cockscombs, forc’d-meat balls, and a little lemon to your taste. This is a top-dish for second, or side dish for first course.  |
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