Ox Palates

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

for broiling

a little butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
two shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
a laurel leaf
thyme ↝ Thyme, fresh [Spices and Herbs]
as much milk as will simmer your palates till tender ↝ Milk, NFS [Milk, reduced fat]

Instructions (2)

Having peeled them, put into a stew-pan a little butter rolled in flour, salt and pepper, two shallots, a clove of garlic, two cloves, parsley, a laurel leaf, thyme, and as much milk as will simmer your palates till tender.
When this is done, take them out, and rub over them the

Original Text

Ox Palates.
PREPARE your palates for broiling thus: Having peeled them, put into a stew-pan a little butter rolled in flour, salt and pepper, two shallots, a clove of garlic, two cloves, parsley, a laurel leaf, thyme, and as much milk as will simmer your palates till tender. When this is done, take them out, and rub over them the

Notes

—