To roast 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 (24)
For the roast
For the sauce
Instructions (28)
  1. Boil your ox palates until tender.
  2. Blanch the boiled palates.
  3. Cut the palates into slices about two inches long.
  4. Lard half of the palate slices with bacon.
  5. Prepare two or three pigeons and two or three chicken-peepers: draw and truss them.
  6. Fill the birds with force-meat.
  7. Lard half of the birds nicely.
  8. Spit the birds on a bird-spit.
  9. Assemble the spit: a bird, a palate slice, a sage-leaf, and a piece of bacon.
  10. Prepare cocks-combs and lambs-stones: parboil and blanch them.
  11. Lard the cocks-combs and lambs-stones with little bits of bacon.
  12. Prepare large oysters: parboil them.
  13. Lard each oyster with one piece of bacon.
  14. Skewer the prepared oysters with a little piece of bacon and a sage-leaf between them.
  15. Tie the skewered oysters onto a spit.
  16. Roast the birds and oysters.
  17. While roasting, beat up the yolks of three eggs with some nutmeg, a little salt, and crumbs of bread.
  18. Baste the roasting items with the egg mixture all the time they are roasting.
  19. Prepare two sweetbreads, each cut in two.
  20. Prepare artichoke-bottoms: cut into four pieces and fry them.
  21. Rub the serving dish with shallots.
  22. Arrange the roasted birds in the middle of the dish, piled upon one another.
  23. Arrange the other roasted items (palates, oysters, etc.) separately around the dish.
  24. Prepare the sauce: combine a pint of good gravy, a quarter of a pint of red wine, an anchovy, the oyster-liquor, and a piece of butter rolled in flour.
  25. Boil the sauce ingredients together.
  26. Pour the sauce into a dish.
  27. Add a little juice of lemons to the sauce.
  28. Garnish the dish with lemon.
Original Text
To roast Ox Palates. HAVING boiled your palates tender, blanch them, cut them into slices about two inches long, lard half with bacon, then have ready two or three pigeons and two or three chicken-peepers, draw them, truss them, fill them with force-meat ; let half of them be nicely larded, spit them on a bird-spit : spit them thus : a bird, a palate, a sage-leaf, and a piece of bacon. Take cocks-combs and lambs-stones, parboiled and blanched, lard them with little bits of bacon, large oysters parboiled, and each one larded with one piece of bacon, put these on a skewer with a little piece of bacon and a sage-leaf between them, tie them on a spit and roast them, then beat up the yolks of three eggs, some nutmeg, a little salt and crumbs of bread : baste them with these all the time they are a-roasting; and have ready two sweetbreads each cut in two, some artichoke-bottoms cut into four and fried, and then rub the dish with shallots : lay the birds in the middle, piled upon one another, and lay the other things all separate by themselves round about in the dish. Have ready for sauce a pint of good gravy, a quarter of a pint of red wine, an anchovy, the oyster-liquor, a piece of butter rolled in flour ; boil all these together and pour into a dish, with a little juice of lemons Garnish your dish with lemon.
Notes
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