Ox Palates, Curried

Ingredients

• three ox palates
• three sliced onions
• one apple
• two ounces of butter
• a dessert-spoonful of curry-powder
• half a pint of good gravy
• a tea-spoonful of vinegar
• a dessert-spoonful of brandy
• a small lump of sugar
• a little salt and pepper if required
• a dessert-spoonful of ground rice
• a table-spoonful of mushroom ketchup

Method

1. 1

   Soak and boil the ox palates.

2. 2

   Press them between dishes, cut into pieces.

3. 3

   Steam onions and apple in butter until tender.

4. 4

   Mix curry powder with gravy, add vinegar, brandy, sugar, salt, pepper, and palates.

5. 5

   Simmer for half an hour, strain gravy, thicken with rice and ketchup, return palates, and boil for another half hour.

6. 6

   Serve with rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1049. The excerpt below is the record exactly as published.

Ox Palates, Curried.— Soak and boil tlu-ee ox palates as before directed. Press them between dishes, and when cold cut them into pieces an inch and a half square. Put three sliced onions and one apple into a ste-w]^)an -with two ounces of butter. Cover them closely and let them steam until they are tender, but they they must not bro-wTi. Mix a dessert-spoonful of curry-powder very smootlily with half a pint of good gvaxj. Pour this into the saucepan, and add a tea-spoonful of \'inegar, a dessert- spoonful of brandy, a smaU lump of sugar, a little salt and pepper if required, and the sliced palates. Simmer gently for half an hour, then take out the palates, and strain the gravy. Mix a dessert-spoonful of ground rice verj- smoothly with a table-spoonful of mushroom ketchup. Thicken the gravy with this, put in the palates again, and boil gently half an hour longer. Serve the palates on a hot dish, with a border of rice boiled as for curry round it. Sufficient for thi-ee or foiu- persons. Ox Palates, Grilled.— Prepare four ox palates as before directed. Put them into a stewpan -ndth as much water or stock as -will cover them, and let them boil until they are quite tender, then di'ain them, and press them between two dishes imtil they are cold. Cut them in slices two inches long and hjiif an inch wide, lay these in a pie-dish, and cover them with a marinade made of a quarter of a pint of vinegar, two table-spoonfuls of sweet-oU, half a tea-spoonfid of pepper, a spoonful of salt, a bunch of parsley, half a dozen chives, and two or three bay -leaves. When they have soaked in this for an hour or two, drain them, cpvcr them with crumbs of bread, and fry them in Tiot fat until they become brown. Or, after they are taken out of the maiinade, make a paste by mixing a heaped table-spoonful of fioiu- very smoothly with the well-beaten yolks of two eggs, and adding a table-spoorJul of sweet-oil, a little salt and pepper, and a glassful of sherry. Dip the slices of palate in this batter, and fry them as before. Drain the fat carefully from them, and dish them in a circle on a hot dish. Send piquant or tomato sauce to table with them. Time, four hours to boil the palates ; five minutes to fry them. Suffi- cient for four persons. Ox Palates Stewed.— Prepare and boil thi'ee palates as before directed. Cut them into pieces, and place them in a ste-wpan with three- quarters of a pint of brown gra-vy, and a -wine- glassful of sherry or port. Let them simmer gently for half an hour, then thicken the gravy with a little rice-flour, and serve very hot. Ox tails may be stewed and dished -with the ox palates.

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