Beef Palates

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

for boiling

salt, to cleanse them well ↝ Salt, table, iodized [Spices and Herbs]
An onion, stuck with a few cloves ↝ Onions, raw [Vegetables and Vegetable Products]
a carrot sliced ↝ Carrots, raw [Vegetables and Vegetable Products]
a teaspoonful of whole white pepper ↝ Spices, pepper, white [Spices and Herbs]
a slice of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]

for gravy/sauce

rich brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
ham ↝ Ham [Cold cuts and cured meats]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
wine ↝ Wine, rice [Wine]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
curried gravy of Chapter XVI.
Soubise of Chapter VI., made thinner than the receipts direct.

Instructions (15)

Rub the palates well with salt to cleanse them.
Wash them thoroughly in several waters.
Leave them to soak for half an hour.
Set them over the fire in cold water.
Boil them gently until the skin will peel off and the palates are tolerably tender.
This may take from two and a half to four or five hours.
When prepared, cut the palates into various forms.
Simmer until fit to serve in rich brown gravy, highly flavoured with ham, cayenne, wine, and lemon-peel.
Alternatively, they will make an excellent currie.
As they are very insipid of themselves, they require a sauce of some piquancy.
After peeling and trimming, stew them for twenty to thirty minutes, or until perfectly tender.
Cut away the black parts of them when the skin is taken off.
Boil an onion stuck with cloves, a sliced carrot, a teaspoonful of whole white pepper, a slice of butter, and a teaspoonful of salt with the palates in the first instance.
Serve in the curried gravy of Chapter XVI., or in the Soubise of Chapter VI., made thinner than the receipts direct.

Alternative Preparation

Lay the palates on the gridiron until the skin can be easily peeled or scraped off.

Original Text

BEEF PALATES. (ENTRÉE.)

First rub them well with salt, to cleanse them well; then wash them thoroughly in several waters, and leave them to soak for half an hour before they are dressed. Set them over the fire in cold water, and boil them gently until the skin will peel off, and the palates are tolerably tender. It is difficult to state the exact time required for this, as some will be done in two hours and a half, and others in not less than from four to five hours. When thus prepared, the palates may be cut into various forms, and simmered until fit to serve in rich brown gravy, highly flavoured with ham, cayenne, wine, and lemon-peel; or they will make an excellent currie. As they are very insipid of themselves, they require a sauce of some piquancy, in which, after they have been peeled and trimmed, they 195should be stewed from twenty to thirty minutes, or until they are perfectly tender. The black parts of them must be cut away, when the skin is taken off. An onion, stuck with a few cloves, a carrot sliced, a teaspoonful of whole white pepper, a slice of butter, and a teaspoonful of salt, may be boiled with the palates in the first instance; and they will be found very good, if sent to table in the curried gravy of Chapter XVI., or in the Soubise of Chapter VI., made thinner than the receipts direct.

Boiled from 2-1/2 to 4 or 5 hours. Stewed from 20 to 30 minutes.

Obs.—A French cook of some celebrity, orders the palates to be laid on the gridiron until the skin can be easily peeled or scraped off; the plan seems a good one, but we have not tried it.

Notes

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