To stew Ox Palates

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

Stewing Ox Palates

four ox palates
as much water as will cover them ↝ Water, tap [Tap water]
a pint of veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
one spoonful of Madeira wine ↝ Wine, rice [Wine]
the same of catchup
and browning ↝ Sugars, brown [Sweets]
one onion stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
a slice of lemon ↝ Lemon, raw [Citrus fruits]

Garnish and Serving

artichoke bottoms, cut them in quarters ↝ Artichoke [Other vegetables and combinations]
forcemeat balls
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (12)

Wash four ox palates in several waters.
Lay them in warm water for half an hour.
Wash them out and put them in a pot.
Tie them down with strong paper and send them to the oven with as much water as will cover them, or boil them till tender.
Skin them and cut them in pieces half an inch broad and three inches long.
Put them in a tossing-pan with a pint of veal gravy, one spoonful of Madeira wine, the same of catchup and browning, one onion stuck with cloves, and a slice of lemon.
Stew them half an hour.
Take out the onion and lemon.
Thicken your sauce and put them in a dish.
Have ready boiled artichoke bottoms, cut them in quarters, and lay them over your palates.
Add forcemeat balls and morels.
Garnish with lemon and serve them up.

Original Text

To stew Ox Palates.
WASH four ox palates in several waters, and then lay them in warm water for half an hour, then wash them out and put them in a pot, and tie them down with strong paper, and send them to the oven with as much water as will cover them, or boil them till tender, then skin them, and cut them in pieces half an inch broad and three inches long, and put them in a tossing-pan, with a pint of veal gravy, one spoonful of Madeira wine, the same of catchup and browning, one onion stuck with cloves, and a slice of lemon, stew them half an hour, then take out the onion and lemon, thicken your sauce, and put them in a dish; have ready boiled artichoke bottoms, cut them in quarters, and lay them over your palates, with forcemeat balls and morels: garnish with lemon, and serve them up.

Notes

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