Beef Palates, Fricasseed

Ingredients

• six well-cleaned palates
• a bunch of parsley
• a glass of white wine
• a tea-spoonful of salt
• a tea-spoonful of sugar
• a little pepper
• two ounces of good butter
• a table-spoonful of flour
• half a pint of cream
• a couple of small cucumbers
• two or three small onions
• a little nutmeg, grated
• cayenne to taste
• salt to taste
• a table-spoonful of lemon-juice

Method

1. 1

   Put the palates into a stewpan with water to cover.

2. 2

   Add parsley, white wine, salt, sugar, and pepper.

3. 3

   Simmer for three hours and strain the liquor.

4. 4

   Blend butter with flour, dissolve over fire, and stir in cream and some of the strained liquor.

5. 5

   Lay palates in slices into the stewpan, add cucumbers, boiled onions, nutmeg, cayenne, and salt.

6. 6

   Stew for twenty minutes.

7. 7

   Add lemon juice before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 223. The excerpt below is the record exactly as published.

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 care- fully, and boil slowly for three hoiirs. 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 gar- nish. 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 tongixe, and a couple of cloves. ^Vhen 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

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