Ox Palates
From The "Queen" cookery books: Entrees, 1901
Can be served in multiple styles such as curry, poivrade, or with tomato sauce.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 53. The excerpt below is the record exactly as published.
Ox Palates, to CooJc. — Blanch three or four ox palates for ten minutes in boiling salted water, then drain, and when cool, scrape off all the white skin, trim them neatly, and place them in a pan with a quart of stock, a good bouquet, and a couple of slices of smoked ham or bacon
Cook this with the app: pantry check, scaling, and the assistant.