Beef Palates

Ingredients

• First rub them well with salt
• a teaspoonful of whole white pepper
• a slice of butter
• a teaspoonful of salt
• an onion, stuck with a few cloves
• a carrot sliced

Method

1. 1

   Rub palates with salt, wash, and soak for half an hour.

2. 2

   Boil in cold water until tender, then peel.

3. 3

   Cut into forms and simmer in rich brown gravy or curry for 20 to 30 minutes.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 190. The excerpt below is the record exactly as published.

BEEF PALATES. (ENTREE.) First rub them well with salt, to cleanse them well ; then wash them thoroughly in several waters, and leave them to soak for half an hour before they are dressed. Set them over the fire in cold water, and boil them gently until the skin will peel off, and the palates are tolerably tender. It is difficult to state the exact time required for this, as some will be done in two hours and a half, and others in not less than from four to five hours. When thus pre- pared, the palates may be cut into various forms, and simmered until fit to serve in rich brown gravy, highly flavoured with ham, cay- enne, wine, and lemon-peel ; or they will make an excellent currie. As they are very insipid of themselves, they require a sauce of some piquancy, in which, after they have been peeled and trimmed, they CRAP. X.] BEEF. 195 should be stewed from twenty to thirty minutes, or until they are perfectly tender. The black parts of them must be cut away, when the skin is taken off. An onion, stuck with a few cloves, a carrot sliced, a teaspoonful of whole white pepper, a slice of butter, and a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.