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Beef Palates, Fried
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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, 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
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