Weekend Cooking: Oxe Cheeks in Sallet (Salad with ox cheeks)

Take oxe cheeks being boned and cleansed, steep them in claret, white-wine, or wine vinegar all night, the next day season them with nutmegs, cloves, pepper, mace, and salt, roul them up, boil them tender in water, vinegar, and salt, then press them, and being cold, slice them in thin slices, and serve them in a clean dish with oyl and vinegar.

From The Accomplisht Cook by Robert May (1685 London)