Beef Palates, Stewed

Ingredients

• four palates
• some rich gravy
• salt to taste
• cayenne to taste
• mace to taste
• a table-spoonful of grated ham or tongue
• a couple of cloves
• two ounces of butter
• a little flour
• a glass of sherry
• a table-spoonful of lemon-juice

Method

1. 1

   Clean, soak, and boil the palates.

2. 2

   Skin and cut into slices.

3. 3

   Stew in gravy seasoned with salt, cayenne, mace, ham, and cloves for four to five hours.

4. 4

   Add butter, flour, sherry, and lemon juice before serving.

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.

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.