Ox Palates

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (7)
  1. Lay your palates in warm water for half an hour, then wash them clean.
  2. Put them into a pot, cover it with brown paper, tie it down close, and send it to the oven with as much water as will cover them.
  3. Let them continue there till they are tender, then skin them, and cut them into pieces about half an inch in breadth, and three inches long.
  4. Put them into a stew-pan, with a pint of veal gravy, one spoonful of Madeira wine, the same of catchup and browning, one onion stuck with cloves, and a slice of lemon.
  5. Stew them half an hour, then take out the onion and lemon, thicken your sauce, and pour the whole into a dish.
  6. Have ready boiled some artichoke bottoms, cut them into quarters, and lay them over the palates, with force-meat balls and morels.
  7. Garnish with sliced lemon.
Original Text
Ox Palates. LAY your palates in warm water for half an hour, then wash them clean, put them into a pot, cover it with brown paper, tie it down close, and send it to the oven with as much water as will cover them. Let them continue there till they are tender, then skin them, and cut them into pieces about half an inch in breadth, and three inches long. Put them into a stew-pan, with a pint of veal gravy, one spoonful of Madeira wine, the same of catchup and browning, one onion stuck with cloves, and a slice of lemon. Stew them half an hour, then take out the onion and lemon, thicken your sauce, and pour the whole into a dish. Have ready boiled some artichoke bottoms, cut them into quarters, and lay them over the palates, with force-meat balls and morels. Garnish with sliced lemon.
Notes
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