Ox Palates, Grilled

Ingredients

• four ox palates
• as much water or stock as will cover them
• a quarter of a pint of vinegar
• two table-spoonfuls of sweet-oil
• half a tea-spoonful of pepper
• a spoonful of salt
• a bunch of parsley
• half a dozen chives
• two or three bay-leaves
• a heaped table-spoonful of flour
• the well-beaten yolks of two eggs
• a table-spoonful of sweet-oil
• a glassful of sherry

Method

1. 1

   Prepare ox palates, boil until tender, drain, and press until cold.

2. 2

   Cut into slices, marinate in vinegar, oil, pepper, salt, parsley, chives, and bay leaves for 1-2 hours.

3. 3

   Drain, cover with breadcrumbs, and fry until brown.

4. 4

   Alternatively, dip in batter and fry.

5. 5

   Serve on a hot dish with sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1050. The excerpt below is the record exactly as published.

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

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