First bake your ox-cheeks as at other times, but not too much,
put in the oven over night, and then it will be ready the next day to
make fine puff-paste crust, and let your side and top-crust be thick;
if your dish be deep to hold a good deal of gravy, cover your
dish with crust, then cut off all the fleshy kernels and fat of the
head, with the palate cut in pieces, cut the meat into little pieces
as you do for a hash, lay in the meat, take an ounce of truffles
and morels and throw them over the meat, the yolks of six eggs
boiled hard, a gill of pickled mushrooms, or fresh ones are better.