Cassell's dictionary of cookery

Beef Palates (au Gratin). — Beat up the yolks of two eggs, and mix them, when well beaten, with the following ingredients: — A blade of mace, pounded, with a little salt and pepper, an eschalot, and a sprig of parsley, minced, two or three button mushrooms, and a slice of ham, scraped finely. Cut ■ three palates, which have been cleaned and boiled and the skin removed, into long slices ; spread this forcemeat over them, and roll each one round, fastening it with a skewer. Balce in a moderate oven for half an hour, with breadcrumbs, well seasoned, and thin slices of butter laid over them. Probable cost, 6d. each. Beef Palates, Fricasseed. — Put six well-cleaned palates into a stewpan, with just water enough to cover them ; add a bunch of parsley, a glass of white wine, a tea-spoonful of salt and sugar, and a little pepper. Simmer three hours, and strain the liquor. Blend two ounces of good butter with a table-spoonful of flour; dissolve it over the fire, and stir in gradually half a pint of cream, with as much of the liquor in which the palates were boiled as will make it of the proper consistency. Lay the palates into the stewpan, in neat, round slices ; add a couple of small cucumbers (divide them into strips, and remove the seeds), two or three small onions, previously boiled, a little nutmeg, grated, with cayenne and salt to taste, and stew twenty minutes. AVhen ready to serve, add a table-spoonful of lemon- juice to the sauce. Probable cost of palates, 6d. each. Sufiicient for a dish to serve six or seven persons. Beef Palates, Fried. — Blanch three ox palates for ten minutes ; scrape them carefully, and boil slowly for three hours. When tender, take off the skin, and slice them for frying. Dissolve a little butter, and shred up some onion and parsley. Dip each slice of palate into the butter ; then into the parsley and onion, which should be seasoned with salt and cayenne. Fry from five to eight minutes, a nice brown colour,, and serve with lemon-juice over the slices, and fried parsley as garnish. Probable cost, 6d. each. Sufficient for four or five persons. Beef Palates, Stewed.— Cleanse, soak, and boil the palates, as before directed. Skin and cut four into slices of from one to two inches broad, and let them stew in some rich gravy, well seasoned with salt, cayenne, and mace, a table-spoonful of grated ham or tongue, and a couple of cloves. When they have stewed from four to five hours, add two ounces of butter, a little fiour, a glass of sherry, and a table-spoonful of lemon-juice. Serve on a dish, in a circle, with croutons arranged alternately with the palate. Probable cost, 6d. each. Sufficient for four or five persons. Beef Patties. — Shred one pound of undercooked beef, a little fat and lean together; season with pepper, or cayenne, salt, and a little onion, or shalot. Make half a pound of puff-paste, not too rich, cut into shape, and cover up, with the minced meat inside. Secure the edges with a little white of egg, pinch round, and fry them a light brown. Time to fry, ten minutes. Probable cost, 2s. Sufficient for six patties.