Ox Palates, Fried
From Cookery for every household, 1914
Serves 1
Serve with piquante, tomato, or other suitable sauce.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 350. The excerpt below is the record exactly as published.
Ox Palates, Fried (Palais de Boeuf, Frits) 2 ox palates. 2 table-sps. salad oil. 1 table-sp. lemon juice. Salt. Pepper. Frying batter. 1 tea-sp. chopped parsley Piquante or tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.