Ox Palates.
WHEN you have thoroughly cleaned them, put them
into warm water for about half an hour; then take them
out, put them into a stew-pot, with a sufficiency of water
to cover them, and send them to the oven. Let them
remain there three or four hours, and when they come
from thence, take them out of the pot, strip off the skins,
cut them into square pieces, and season them with chyan
pepper, salt, mace, and nutmeg. Beat up the yolks of
two eggs, with a spoonful of flour, dip your palates into
this, and fry them till they are a fine light brown; then
take them out, and put them into a sieve to drain. Have
ready a pint of veal gravy, with a little caper liquor, a
spoonful of browning, and a few mushrooms. Thicken
it with butter and flour, pour it into your dish, and lay on
the palates. Garnish with fried parsley or barberies.