Miss Parloa's kitchen companion

Cut the pressed palates into strips about five inches long and four wide. Season well with salt and pepper, and with a little lemon juice, if you choose. Dip in melted butter and then roll in bread crumbs, and broil over clear coals until the meat turns a delicate brown color. It will take, about six minutes' cooking. Serve with mushroom, tomato, Bechamel, Hollandaise, or some other sauce. Curry of Ox Palates. For six or eight persons use three pressed palates, three table-spoonfuls of butter, three of flour, one level table-spoonful of curry-powder, one teaspoonful of salt, one-fourth of a teaspoonful of pepper, one table-spoonful of chopped onion, and two cupfuls of stock. Cut the palates into small squares or triangles, and place them in a stew-pan. Put the onion and butter in a frying-pan, and cook until the onion is slightly browned; then add the flour and curry-powder. Stir and cook until the mixture becomes smooth and frothy ; then draw the frying-pan to a cooler part of the range, and gradually add the stock, stirring all the while. When all the stock has been added, move the pan forward to the hot part of the range. Add the salt and pepper, and cook for five minutes, stirring frequently. Now strain this sauce over the palates, and let them cook for five minutes. At the end of that time add one gill of stock or water, and boil up once. Serve very hot. Plain boiled rice should be served with this dish. Ox Palates a la Poulette. Cut the pressed palates into small squares. Season well with salt and pepper, and cover with stock or milk. Cook for twenty minutes ; then drain them. Arrange in a warm dish, and pour poulette sauce over them. Ox Palates, with Mushrooms. For this dish use one can of mushrooms, two palates, one cupful of stock, three table-spoonfuls of butter, two of flour, one teaspoonful of salt, and one-fourth of a teaspoonful of pepper. Cut the palates in small squares, and put them into a stew-pan with the mushrooms. Put. the butter in a frying-pan, and place this on the fire ; and when it becomes hot, add the flour. Stir until the flour gets brown ; then add the stock and the water from the mushroom can. Cook for five minutes, stirring frequently. After adding the salt and pepper, pour the sauce over the mushrooms and palates, and cook for five minutes longer. Ox palates may be warmed in stock, seasoned with salt and pepper, and served with any kind of sauce. The sauce should have a decided flavor, as the palates have so little. Fricandeau of Veal. For a fricandeau weighing four pounds use one-fourth of a pound of larding pork, two table-spoonfuls each of minced carrot, turnip, onion, and celery, one tablespoonful of lemon juice, half a teaspoonful of white pepper, three teaspoonfuls of salt, one pint and a half of white stock, one generous table-spoonful of corn-starch, flour for dredging, and one gill of glaze. Wet a board and the vegetable-masher in cold water. Place the fricandeau on the board, and skewer the fat around it. Beat it gently with the vegetable-masher until it is only about three inches thick. Beat it a little harder near the edges than in the centre, as there should be a little slope from the centre toward the edges. Now lard the meat on the beaten side.