To fricassee 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 (15)

your palates
mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
Chyan ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the yolks of two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pint of veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
a little caper liquor ↝ Capers, canned [Spices and Herbs]
a spoonful of browning ↝ Sugars, brown [Sweets]
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fried parsley ↝ Parsley, raw [Not included in a food category]
barberries

Instructions (9)

Clean your palates very well as before, put them in a stew-pot, and cover them with water; set them in the oven for three or four hours.
When they come from the oven strip off the skins, and cut them in square pieces.
Season them with mace, nutmeg, Chyan, and salt.
Mix a spoonful of flour with the yolks of two eggs.
Dip in your palates, and fry them a light brown, then put them in a sieve to drain.
Have ready half a pint of veal gravy, with a little caper liquor, a spoonful of browning, and a few mushrooms.
Thicken it well with flour and butter.
Pour it hot on your dish, and lay in your palates.
Garnish with fried parsley and barberries.

Original Text

To fricassee Ox Palates.
CLEAN your palates very well as before, put them in a stew-pot, and cover them with water; set them in the oven for three or four hours; when they come from the oven strip off the skins, and cut them in square pieces, season them with mace, nutmeg, Chyan, and salt; mix a spoonful of flour with the yolks of two eggs, dip in your palates, and fry them a light brown, then put them in a sieve to drain; have ready half a pint of veal gravy, with a little caper liquor, a spoonful of browning, and a few mushrooms, thicken it well with flour and butter, pour it hot on your dish, and lay in your palates: garnish with fried parsley and barberries.

Notes

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