Ox Palates

Ingredients

• the palates
• warm salt and water
• a sliced carrot
• half a turnip
• an onion stuck with a clove or two
• a bay leaf
• a sprig of parsley
• a piece of lemon peel

Method

1. 1

   Keep the palates for some hours in warm salt and water, rubbing them now and again; then rinse them thoroughly, and put them on in cold water, which must be allowed to heat slowly, but on no account to boil.

2. 2

   When the water is quite hot, scrape off the thick horny skin there is on the palates.

3. 3

   Next put the palates in with the carrot, turnip, onion, bay leaf, parsley, and lemon peel.

4. 4

   Let all stew gently till the palates are tender.

5. 5

   This will take several hours.

6. 6

   The ox palates can then be lifted out on to a hot dish, trimmed, and served with the gravy they were stewed in, thickened, seasoned with pepper, salt, a little catchup, a spoonful of wine, and a squeeze of lemon juice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 25. The excerpt below is the record exactly as published.

Ox Palates. Keep the palates for some hours in warm salt and water, rubbing them now and again ; then rinse them thoroughly, and put them on in cold water, which must be allowed to heat slowly, but on no account to boil. When the water is quite hot, scrape off the thick horny skin there is on the palates — this cannot be done if the water is once allowed to boiL Next put the palates in with a sliced carrot, half a turnip, an onion stuck with a clove or two, a bay leaf, a sprig of parsley, and a piece of lemon peel

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