for Gravy. — Mix half a pound of moist sugar
with two tablo-spoonfuls of salt. Rub the liver
Weil with this mixture, lay it in a shallow pan,
and turn it and rub it every day for a week.
Make a pickle by boiling a pound of salt and an
ounce and a half of saltpetre in a gallon of water
for a quarter of an hour. Pour it when cold
over the liver, and let the liver remain in the
pickle for six weeks, turning it e-^ery other
day. Take it out, drain it well, and hang it in
a cool place. When dry, it is ready for use.
The liver should be cured in cold weather.
When gra\'y is required, cut about four ounces
of the liver into thin slices. Pour over them a
pint of cold water and any flavouring that
may be wished, and simmer gently for three-
quarters of an hour. Strain and serve. Salt
will not be needed. Probable cost of liver, 9d.
per pound.
Ox Palates. — Ox palates may be serv^ed
in three or four different ways, but they always
require the same preparation. They deserve to
bo better known than they are, as they are both
inexpensive and wholesome. Three or four are
enough for a dish. To prepare them, dissolve
a handful of salt in a gallon of lukewarm
water, put in the palates, let them lie for several
hours, and press them frequently with the
fingers to draw out the mucus. Drain them,
and put them in a saucepan of cold water over
a gentle fire. Let them heat gradually, and
before the water boils hft them out and scrape
off the homy skin which covers the roof-ijart
until they look white and clear. If the water
boils, the skin -wiU be difBcult to peel off.
Ox Palates, Curried.— Soak and boil
tlu-ee ox palates as before directed. Press them
between dishes, and when cold cut them into
pieces an inch and a half square. Put three
sliced onions and one apple into a ste-w]^)an -with
two ounces of butter. Cover them closely and
let them steam until they are tender, but they
they must not bro-wTi. Mix a dessert-spoonful
of curry-powder very smootlily with half a pint
of good gvaxj. Pour this into the saucepan,
and add a tea-spoonful of \'inegar, a dessert-
spoonful of brandy, a smaU lump of sugar, a
little salt and pepper if required, and the
sliced palates. Simmer gently for half an hour,
then take out the palates, and strain the gravy.
Mix a dessert-spoonful of ground rice verj-
smoothly with a table-spoonful of mushroom
ketchup. Thicken the gravy with this, put in
the palates again, and boil gently half an hour
longer. Serve the palates on a hot dish, with
a border of rice boiled as for curry round it.
Sufficient for thi-ee or foiu- persons. ✪ Ox Palates, Curried
Page 1049 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
for Gravy. — Mix half a pound of moist sugar with two tablespoonfuls of salt. Rub the liver Weil with this mixture, lay it in a shallow pan, and turn it and rub it every day for a week. Make a pickle by boiling a pound of salt and an ounce and a half of saltpetre in a gallon of water for a quarter of an hour. Pour it when cold over the liver, and let the liver remain in the pickle for six weeks, turning it e-^ery other day. Take it out, drain it well, and hang it in a cool place. When dry, it is ready for use. The liver should be cured in cold weather. When gravy is required, cut about four ounces of the liver into thin slices. Pour over them a pint of cold water and any flavouring that may be wished, and simmer gently for threequarters of an hour. Strain and serve. Salt will not be needed. Probable cost of liver, 9d. per pound.
Ox Palates. — Ox palates may be served in three or four different ways, but they always require the same preparation. They deserve to bo better known than they are, as they are both inexpensive and wholesome. Three or four are enough for a dish. To prepare them, dissolve a handful of salt in a gallon of lukewarm water, put in the palates, let them lie for several hours, and press them frequently with the fingers to draw out the mucus. Drain them, and put them in a saucepan of cold water over a gentle fire. Let them heat gradually, and before the water boils hft them out and scrape off the homy skin which covers the roof-part until they look white and clear. If the water boils, the skin will be difficult to peel off.
Ox Palates, Curried.— Soak and boil three ox palates as before directed. Press them between dishes, and when cold cut them into pieces an inch and a half square. Put three sliced onions and one apple into a stewpan -with two ounces of butter. Cover them closely and let them steam until they are tender, but they they must not brown. Mix a dessert-spoonful of curry-powder very smoothly with half a pint of good gravy. Pour this into the saucepan, and add a tea-spoonful of vinegar, a dessertspoonful of brandy, a smaU lump of sugar, a little salt and pepper if required, and the sliced palates. Simmer gently for half an hour, then take out the palates, and strain the gravy. Mix a dessert-spoonful of ground rice very smoothly with a table-spoonful of mushroom ketchup. Thicken the gravy with this, put in the palates again, and boil gently half an hour longer. Serve the palates on a hot dish, with a border of rice boiled as for curry round it. Sufficient for three or foiu- persons.
Records on this page
Ox Palates, Curried