386. Beef Palates.—Although this is an article very seldom used in small families, they are very much to be commended; they may be dressed in various ways, and are not expensive, about four would be sufficient for a dish. Put them into a large stewpan of lukewarm water, where let them remain four or five hours to disgorge, after which pour off the water, cover again with fresh water, and place the stewpan upon the fire until the palates become hard, when take out one, which dip into cold water, scrape it with a knife, and if the skin comes off easily, take out the remainder, but if not, let them remain a short time longer, scrape them until you have got off all the skin, and nothing but the white half transparent substance remains. Then make a white stock as directed (No. 130), in which boil them three or four hours until very tender, which try with the point of a knife, then take them up, lay them flat upon a dish, covered with a little of the stock, and place another dish of the same size over, to keep them flat, let remain until cold, when they are ready to serve in either of the following ways:—