Ox Palates with Parsley Sauce

Ingredients

• 2 or 3 ox palates
• 1 oz. butter
• 1 oz. flour
• | pt. stock
• 1 dessert - sp. chopped parsley
• A squeeze of lemon juice

Method

1. 1

   Prepare and cook the palates in stock as directed.

2. 2

   Cut into pieces.

3. 3

   Slake a sauce with butter, flour, and stock.

4. 4

   Add palates and simmer for 15 minutes.

5. 5

   Stir in remaining butter, parsley, and lemon juice before serving.

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.

oz. butter. 1 dessert-sp. curry powder. 1 tea-sp. salt. I pint brown stock. 1 tea-sp. lemon juice. 1 dessert-sp. brandy. 1 lump of sugar. 1 dessert-sp. ground rice 1 table-sp. ketchup. Boiled rice. Prepare and cook the palates as in Recipe 873, and press them until cold. Then cut them in pieces about 1 £ inches square. Slice the onion, apple, and tomato, and put them into a stewpan with the butter. Put the lid on the pan, and steam the contents slowly until they are tender without allow- ing them to take colour. Mix the curry powder smoothly with the stock, and add this to the stew- pan with the salt, lemon juice, brandy, and sugar. When boiling, put in the pieces of palate and simmer gently for half an hour. Then take out the palates and strain the sauce. Return the sauce to the stewpan, and add the ground rice mixed smoothly with the ketchup. Stir for a few minutes over the fire, then return the palates, and cook for a few minutes longer. One table-spoonful of cream would be an improved addition. Serve the palates on a hot dish with a border of boiled rice round. 877. Ox Palates with Parsley Sauce (Palais de Bceuf a la Maitre d’Hotel) 2 or 3 ox palates, ljoz. butter, loz. flour. Salt. Pepper. | pt. stock. 1 dessert - sp. chopped parsley. A squeeze of lemon juice

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