BEEF PALATES (Neapolitan Mode)

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 (0)
No ingredients extracted.
Instructions (5)
  1. Boil the palates until the skin can be easily removed.
  2. Stew them very tender in good veal broth.
  3. Lay them on a drainer and let them cool.
  4. Cut them across obliquely into strips of about a quarter-inch in width.
  5. Finish them by either of the receipts for dressing maccaroni, which will be found in Chapters XVIII. and XX.
Original Text
BEEF PALATES. (Neapolitan Mode.) Boil the palates until the skin can be easily removed, then stew them very tender in good veal broth, lay them on a drainer and let them cool; cut them across obliquely into strips of about a quarter-inch in width, and finish them by either of the receipts for dressing maccaroni, which will be found in Chapters XVIII. and XX.
Notes
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