Practical household cookery

They can also be cut in halves, cooked as in the foregoing, bread-crumbed, and broiled on a slow fire, and served with a Tartare sauce apart. 857. OX-PALATE FRIED. Blanch in boiling salt water for ten minutes four oxpalates ; drain, cool and scrape to remove the white skin ; when properly trimmed put them in a saucepan with one quart of broth, two slices of gatnmon, and a "bouquet garni ; " let them boil gently for about three hours ; then drain the palates on a sieve and let them get cold. In the meantime put a quart of Velouté sauce in a stewpan on the fire and reduce it to half its original quantity by sharp boiling, then add the yolks of three hard-boiled eggs, scraped into crumbs, a tablespoonful of parsley previously blanched and chopped very fine, salt and pepper to taste, the juice of a lemon, and an ounce of butter; mix these well together, then draw the stewpan away from the fire. Take the ox-palates and split them in halves lengthways ; each of these must be cut across again in two and placed on a large dish or board; put with a spoon the mixture prepared in the stewpan, properly divided on each of the pieces of palate ; roll them up in the form of cartridges, pass them afterwards in the breadings, and a few minutes before serving fry them in the frying-kettle with the fat previously heated very hot for the purpose. If the fat is not very hot, the cartridges will open and separate from the stuffing. Dish them up nicely and serve with a little fried parsley. Ox-palates can also be served with an Italian, Sharp, Tomato, or curry sauce. 868. OXCHEEK WITH PURÉE OF VEGETABLE. Bone an ox-cheek, immerse it in cold water for about an hour, blanch in the usual way for five minutes, and dip in cold water ; then drain and trim it ; put it afterwards in a large stewpan with the bones at the bottom, add the same sorts and quantity of vegetables as for a soup, together with a " bouquet garni," two quarts of water, and a tablespoonful of salt ; boil and let simmer for two hours ; after which, take the cheek up very carefully with a flat skimmer and press it between two dishes ; strain the broth through a fine sieve; remove the half of it to a cool place to be used later on for brown sauces, &c, and boil down the other half to a half-glaze. Meanwhile cut up the ox-cheek in small pieces of equal size, place them in a sauté-pan with the half-glaze, cover the pan with its lid, and simmer for about ten minutes ; roll the pieces nicely in their glaze, dish them up in a circle, fill the centre with a purée of vegetable, pour the glaze over, and serve. 869. OOXCHEEK À L'ITALIENNE. Prepare an ox- cheek in the same manner as in the previous number, but instead of a pur^e of vegetable as a garnish, use some ripe tomatoes au gratin as a border, and pour a little Italian sauce in the centre before serving. 860. FRESH OX-TONOUE WITH GHERKIN SAUCE. Immerse a fresh ox-tongae in boiling water for a few minutes, to enable the white skin to be removed by scraping ; then lard it with a small larding-needle in the following manner : — ^Trim about half a pound of fresh fat bacon two inches long by about three wide, cut this in strips a quarter of an inch thick, soak them for an hour in a pint of white wine, properly seasoned with salt and pepper and a little chopped parsley.