Beef Palates (Neapolitan Mode)
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- beef palates
- veal broth
Instructions
- Boil the palates until the skin can be easily removed.
- Stew them very tender in good veal broth.
- Lay them on a drainer and let them cool.
- Cut them across obliquely into strips of about a quarter-inch in width.
- Finish them by either of the receipts for dressing maccaroni, which will be found in Chapters XVIII and XX.