Ox Palates.
FIRST boil them till they are tender, then cut them
into pieces, some square, and some long, and proceed thus:
Put a piece of butter into your stew-pan, and when it is
melted, stew in a large spoonful of flour, and stir it well
together till it is smooth; then put to it a quart of good
gravy, three shalots chopped fine, and a gill of white wine;
also two or three thin slices of lean ham, and half a lemon.
When you have boiled them about twenty minutes, strain
the liquor through a sieve, and put it into the pan with
your palates, as also some meat balls, truffles and morels,
pickled or fresh mushrooms stewed in gravy, and season it
with pepper and salt to your palate. Toss them all up to-
gether for five or six minutes, then dish them up, and gar-
nish with lemon or beet-root.