To fricasey 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 (12)
for the palates
for the seasoning
for frying
for the sauce
Instructions (9)
  1. Boil the ox palates very tender by setting them on in cold water and letting them do softly.
  2. Blanch and scrape the palates clean.
  3. Rub the palates all over with mace, nutmeg, cloves, and pepper beaten fine, and with crumbs of bread.
  4. Have ready some butter in a stew-pan, and when it is hot put in the palates.
  5. Fry them brown on both sides.
  6. Pour out the fat.
  7. Put to them some mutton or beef gravy, enough for sauce, an anchovy, a little nutmeg, a little piece of butter rolled in flour, and the juice of a lemon.
  8. Let it simmer all together for a quarter of an hour.
  9. Dish it up and garnish with lemon.
Original Text
To fricasey Ox Palates. AFTER boiling your palates very tender, (which you muſt do by ſetting them on in cold water, and letting them do ſoftly) then blanch them and ſcrape them clean ; take mace, nutmeg, cloves, and pepper beat fine, rub them all over with safe, and with crumbs of bread ; have ready some butter in a stew-pan, and when it is hot put in the palates : fry them brown on both sides, then pour out the fat, and put to them some mutton or beef gravy, enough for sauce, an anchovy : a little nutmeg, a little piece of butter rolled in flour, and the juice of a lemon : let it simmer all together a quarter of an hour, dish it up, and garnish with lemon.
Notes
—