Ox Palates.
Wash the palates well with salt and water, and put
them into a pipkin with some clean salt and water.
When they are ready to boil, skim them well, and put
to them as much pepper, cloves, and mace, as will give
them a quick taste. When they are boiled tender, which
will require four or five hours, peel them, and cut them
into small pieces, and let them cool. Then make the
pickle of an equal quantity of white wine and vinegar.
Boil the pickle, and put in the spices that were boiled
in the palates. When both the pickle and palates are
cold, lay your palates in a jar, and put to them a few bay-
leaves, and a little fresh spice. Pour the pickle over
them, cover them close, and keep them for use.