Ox Palates, to Cook

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

three or four ox palates
a quart of stock
a good bouquet
a couple of slices of smoked ham or bacon ↝ Ham, honey, smoked, cooked [Sausages and Luncheon Meats]
a little minced parsley ↝ Parsley, raw [Not included in a food category]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
tiny morsels of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (10)

Blanch three or four ox palates for ten minutes in boiling salted water.
Drain the palates.
When cool, scrape off all the white skin.
Trim them neatly.
Place them in a pan with a quart of stock, a good bouquet, and a couple of slices of smoked ham or bacon.
Bring this all to the boil.
Draw the pan to the side of the stove and let it simmer steadily, but gently, for three to four hours.
Drain the palates on a sieve, and leave till cold.
Sprinkle a little minced parsley and mushrooms over the palates, with tiny morsels of butter.
Set the whole in the oven till thoroughly hot and nicely coloured.

Original Text · last edited 4 days ago

Ox Palates, to Cook.—Blanch three or four ox
palates for ten minutes in boiling salted water, then
drain, and when cool, scrape off all the white skin,
trim them neatly, and place them in a pan with a
quart of stock, a good bouquet, and a couple of slices
of smoked ham or bacon; bring this all to the boil,
then draw the pan to the side of the stove and let it
simmer steadily, but gently, for three to four hours;
now drain the palates on a sieve, and leave till cold,
and a little minced parsley and mushrooms, a similar
mixture being generously sprinkled over the tails,
with tiny morsels of butter, and the whole set in the
oven till thoroughly hot and nicely coloured.

Notes

—