To pickle 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 (11)
For boiling the palates
For the pickle
For layering in the jar
Instructions (11)
  1. Take your palates and wash them well with salt and water.
  2. Put them in a pipkin with water and some salt.
  3. When they are ready to boil, skim them well.
  4. Put to them pepper, cloves, and mace, as much as will give them a quick taste.
  5. Boil them tender (which will require four or five hours).
  6. Take them and cut them into small pieces, and let them cool.
  7. Make the pickle of white wine and vinegar, an equal quantity.
  8. Boil the pickle, and put in the spices that were boiled in the palates.
  9. When both the pickle and the palates are cold, lay your palates in a jar.
  10. Put to them a few bay-leaves, and a little fresh spice.
  11. Pour the pickle over them, cover them close, and keep them for use.
Original Text
To pickle Ox-Palates. TAKE your palates and wash them well with salt and water, and put them in a pipkin with water and some salt; and when they are ready to boil, skim them well, and put to them pepper, cloves, and mace, as much as will give them a quick taste. When they are boiled tender (which will require four or five hours) take them and cut them into small pieces, and let them cool; then make the pickle of white wine and vinegar, an equal quantity; boil the pickle, and put in the spices that were boiled in the palates. When both the pickle and the palates are cold, lay your palates in a jar, and put to them a few bay-leaves, and a little fresh spice; pour the pickle over them, cover them close, and keep them for use.
Notes
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