Fricando 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 (11)
For the palates
For the sauce
For serving
Instructions (14)
  1. Wash and clean the ox palates.
  2. Cut the palates in square pieces.
  3. Lard the pieces with little bits of bacon.
  4. Fry the larded pieces in hog's lard until they are a pretty brown.
  5. Put the fried pieces in a sieve to drain the fat.
  6. Prepare the sauce: take better than half a pint of beef gravy, one spoonful of red wine, half as much browning, a little lemon pickle, one anchovy, a shalot, and a bit of horse-radish.
  7. Boil the sauce ingredients together.
  8. Strain the gravy.
  9. Add the fried palates to the strained gravy.
  10. Stew the palates for half an hour.
  11. Make the sauce pretty thick.
  12. Dish up the palates.
  13. Arrange stewed spinach, pressed and cut like sippets, around the palates.
  14. Serve up the dish.
Original Text
To fricando Ox Palates. WHEN you have washed and cleaned your palates as before, cut them in square pieces, lard them with little bits of bacon, fry them in hog's lard, a pretty brown, and put them in a sieve to drain the fat from them, then take better than half a pint of beef gravy, one spoonful of red wine, half as much browning, a little lemon pickle, one anchovy, a shalot, and a bit of horse-radish; give them a boil, and strain your gravy, then put in your palates, and stew them half an hour, make your sauce pretty thick, dish them up, and lay round them stewed spi-nage pressed and cut like sippets, and serve them up.
Notes
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