Cookery for every household

Time to stew, 1J to 2 hours. Sufficient for 5 or 6 persons. Probable cost, Is. 6 d. 873, Ox Palates and how to Prepare them Ox palates make a very light and wholesome dish, and they deserve to be better known than they are. They are very inexpensive, but they require a certain amount of care in the preparation. When once cooked they may be served with different sauces and in various other ways. To Prepare them. — Dissolve a handful of salt in a large basinful of lukewarm water. Soak the palates in this for several hours, drawing them through the fingers occasionally to free them from any slimy substance, then drain them and wash thoroughly in cold water. Next put the palates into a stewpan with cold water to cover them, and heat slowly over the fire. Before the water boils, lift out the palates and scrape off the hard skin which covers the roof part. Then cook them in well-flavoured stock until they are tender, or braise them as directed. 874. Ox Palates, Fried (Palais de Boeuf, Frits) 2 ox palates. 2 table-sps. salad oil. 1 table-sp. lemon juice. Salt. Pepper. Frying batter. 1 tea-sp. chopped parsley Piquante or tomato sauce. Prepare and cook the palates as directed above, and press them until cold. Then cut them in neat pieces and soak them for i hour in the oil and lemon juice, with the shallot finely chopped and pepper and salt added. Drain them from this marinade, dip them in frying batter (Recipe 1861) and fry in boiling fat until golden brown. Serve piled upon a hot dish and sprinkled lightly with finely-chopped parlsey. Serve piquante, tomato, or other suitable sauce separately. 875. Another Way After pressing cut the palates in small round pieces with a cutter. Coat them on one side with any nice potted meat or meat farce, and egg and bread-crumb them. Fry in boiling fat a nice brown colour, and drain well. Serve with small pieces of cooked tomato as a garnish. 876. Curried Ox Palates (Palais de Boeuf en Kerri) 3 ox palates. 3 onions. 1 apple. 1 tomato. 2 oz. butter. 1 dessert-sp. curry powder. 1 tea-sp. salt. I pint brown stock. 1 tea-sp. lemon juice. 1 dessert-sp. brandy. 1 lump of sugar. 1 dessert-sp. ground rice 1 table-sp. ketchup. Boiled rice. Prepare and cook the palates as in Recipe 873, and press them until cold. Then cut them in pieces about 1 £ inches square. Slice the onion, apple, and tomato, and put them into a stewpan with the butter. Put the lid on the pan, and steam the contents slowly until they are tender without allowing them to take colour. Mix the curry powder smoothly with the stock, and add this to the stewpan with the salt, lemon juice, brandy, and sugar. When boiling, put in the pieces of palate and simmer gently for half an hour. Then take out the palates and strain the sauce. Return the sauce to the stewpan, and add the ground rice mixed smoothly with the ketchup. Stir for a few minutes over the fire, then return the palates, and cook for a few minutes longer. One table-spoonful of cream would be an improved addition. Serve the palates on a hot dish with a border of boiled rice round. 877. Ox Palates with Parsley Sauce (Palais de Boeuf à la Maître d'Hôtel) 2 or 3 ox palates, ljoz. butter, loz. flour. Salt. Pepper. | pt. stock. 1 dessert - sp. chopped parsley. A squeeze of lemon juice.