Breaded Ox Palates

Ingredients

• two tablespoonfuls of lemon juice
• two of oil
• one of salt
• half a teaspoonful of pepper
• Cut some pressed palates
• dip the meat in beaten eggs
• roll them in bread crumbs
• cook in fat

Method

1. 1

   Cut pressed palates into pieces.

2. 2

   Pour marinade of lemon juice, oil, salt, and pepper over them.

3. 3

   Let stand for 2-3 hours.

4. 4

   Dip in beaten eggs, roll in bread crumbs, and fry for 2 minutes.

5. 5

   Drain and serve with tomato sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 165. The excerpt below is the record exactly as published.

Breaded Ox Palates. Cut some pressed palates into pieces about four inches long and three broad. Put these into a bowl, and pour over them a marinade made in the following manner: Mix in a cup two table-spoonfuls of lemon juice, two of oil, one of salt, and half a teaspoonful of pepper. Let the meat stand in this seasoning for two or three hours, stirring it occasionally, that all parts may come in con- tact with the liquid. Now dip the meat in beaten eggs, and then roll them in bread crumbs. Place in a frying- basket, and cook in fat

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