Cassell's dictionary of cookery

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. Dip the slices of palate in this batter, and fry them as before. Drain the fat carefully from them, and dish them in a circle on a hot dish. Send piquant or tomato sauce to table with them. Time, four hours to boil the palates ; five minutes to fry them. Suffi- cient for four persons. Ox Palates Stewed.— Prepare and boil thi'ee palates as before directed. Cut them into pieces, and place them in a ste-wpan with three- quarters of a pint of brown gra-vy, and a -wine- glassful of sherry or port. Let them simmer gently for half an hour, then thicken the gravy with a little rice-flour, and serve very hot. Ox tails may be stewed and dished -with the ox palates. The slices of palate are sometimes larded and lightly browned before being stewed. Time to boirthe palates, four hours. Sufficient ' for three persons. Ox Palates with Macaroni.— Skin and boil three palates as before directed. Press them between two dishes, and when cold cut the best part into slices two inches long and half an inch -wide. Put them into a stewpan, cover them -with nicely-seasoned gra-vy, add a glassful of sherry, and simmer very gently for half an hour. Pile half a pound of hot ox ( -iS- ) ox macaroni in the middle of a dish, arrange the sliced palates round it, and send the g^avy in which they were stewed to table in a tiu-een. Time, four hours to boil the palates. Sufficient for foiu- persons. Ox, Sectional Diagram of the {src illustration in connection with the article on Beef). Ox Tail, Breaded and Broiled.— This is an excellent way of serving the remains ©f stewed ox tails. If made with fresh meat, joint and cut up the tails, put them into boil- ing water, and let them simmer for a quarter of an hour, then soak them in cold water for one hour. Take them up, ch-ain them, and put them into a saucepan with as much broth or water as will cover them, and let them stew until tender; then lift them out carefully, and when they are cold season them with pepper and salt, and sprinkle over them a little finely- minced parsley and shallot. Dip them in egg and bread-crumbs, then in clarified butter, and again in egg and bread-crumbs, and broil on a gi'idiron until they are brightly browned all over ; or, if more convenient, place them in a dripping-tin with a little clarified butter, and let them bake imtU they are brightly browned.