Entrees made easy

Soak them first of all for 24 hours in plenty of cold well-salted water, then drain and blanch for 10 minutes in almost boiling water ; put them on in a pan with plenty of water, or if liked 1 quart of stock, and allow them to simmer gently but steadily for 7 hours. One great thing to remember with ox palates is that you can hardly cook them too much. When you take them off, remove the skin, and cut them into neat pieces, and put them on again in the liquor in which they were previously cooked, thickened with brown roux, and let them simmer for another hour. They may of course be served with various sauces, for instance — Curried Ox Palates (Hot). are cooked in exactly the same way, only substituting a good curry sauce for the brown roux, and serving on a bed of rice, garnished with fried croutons. Ox Palate Fritters (Hot). Or, again, they may be dipped in batter and fried a golden brown, and served with tomato sauce. To Cook Sweetbreads (Hot). Sweetbreads, although looked upon as a very expensive dish, may often be procured in the country at an almost nominal price, therefore it is well to give this way of serving them. Blanch them in warm water for about 20 minutes, then put them on in a pan with cold water, and bring this to the boil ; put them once more into cold water for a few minutes. Have ready a good white sauce seasoned with pepper and salt, and let them simmer in this for about 1 hour, and just before serving add a squeeze of lemon juice. Of course they may be served in a variety of ways. Lamb’s Fry (Hot) This usually consists of the sweetbreads and the liver. The sweetbreads must be blanched as directed, and boiled for 20 minutes in white stock ; leave them to get cold, then egg and breadcrumb them, and fry in plenty of boiling fat ; the liver, which should accompany them to table, being fried as directed for liver and bacon. Liver and Bacon (Hot) Wash the liver well, and blanch it for a few minutes in boiling water, then skin it and cut into neat pieces. Fry it for about 10 minutes in bacon fat (if possible), or clarified dripping. (Fry first of all about £ lb. of rather lean bacon? keep this warm, and then fry the liver in the fat left from the bacon.) Take out the liver, put about 1 oz. of flour into the fat, stirring it well ; then add to this enough stock or water to bring it to the consistency of rather thick melted butter ; put back the liver, and simmer it gently in this for about 20 minutes. Serve very hot with the bacon, and the sauce poured over it all ; or it may be served round a pile of fried potatoes. Stewed Liver (Hot). Cut a calf’s liver into neat slices, and fry them brown. Put them into a saucepan with pepper and salt, and a chopped onion, and pour in very gently \ a tumbler each of claret and stock (or water), mixed together, and a bouquet ; put on the lid, and keep it down well with a weight ; simmer slowly for 2 hours, take out the bouquet and serve. Kidneys à la Brochette (Hot). Put the kidneys into boiling salted water for a few minutes, skin them, take out the core, and