those are in the threadThanks so much. I would love to see a preparation for grilled beef cheeks that you mentioned above.
Cheeks of ox or beef
Saltzburg cookbook, Conrad Hagger, 1719
Chop them into pieces and brown them on the griddle in juice with fats / place in dish with vinegar / onion / garlic / rosemary / lemon zest and seasoning ; or with browned turnips / without vinegar / or different cabbage and cabbage with bacon ; as a podwatschga with tasty herbs; when it is well watered / it can be boiled softly / and removed from the bones / and after it is salted / peppered with garlic / sage and bacon / with spices / bacon slices / stirred in / bequeathed with sufficient pork loin (green bacon) provided / steamed in the oven with bay leaves and lemon zest / or roasted on a spit ; you can also roast it on the grid with dressed bread (crumbled) / like Presolen