To stew Ox-Palates

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (5)
  1. Stew Ox-Palates very tender by putting them in cold water and letting them stew very softly over a slow fire until they are tender.
  2. Cut the stewed Ox-Palates into pieces.
  3. Add the pieces to your made-dish or soup.
  4. Add cocks-combs and artichoke bottoms, cut small, to the made-dish.
  5. Garnish your dishes with lemon, sweetbreads stewed or white dishes, and fried for brown ones, all cut in little pieces.
Original Text
To stew Ox-Palates. STEW them very tender; which must be done by putting them in cold water, and let them stew very softly over a slow fire till they are tender, then cut them into pieces and put them either into your made-dish or soup; and cocks-combs and artichoke bottoms, cut small, and put into the made-dish. Garnish your dishes with lemon, sweetbreads stewed or white dishes, and fried for brown ones, and cut in little pieces.
Notes
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