Braised Ox Palates
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 23. The excerpt below is the record exactly as published.
BRAISED OX PALATES. 2 ox palates. 1 oz. dripping. 1 sliced onion. 2 tomatoes. Palais de Bceuf Braise. Herbs and a few peppercorns. | pint good stock. 1 wineglass of sherry. Mashed potato. A little sliced carrot, celery, turnip
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