Ox Talates
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 35. The excerpt below is the record exactly as published.
OX TALATES Take four palates, soak them for five hours in warm water. Then put them into a stewpan with fresh cold water and cook them slowly for an hour and a half. Take them out, dip them into cold water and scrape off skin, replace them in stewpan and cook till they are perfectly tender, then take them out and press fiat between two plates till cold. Cut them into squares and warm in following sauce : Two ounces of fresh butter, juice of half a lemon, a little chopped parsley, pepper and salt. Melt three ounces of glaze
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