Palates (Beef)

Instructions

1. Four ox palates make a good dish; with them you will want 2 oz. of butter and a seasoning of nutmeg, pepper, or cayenne.
2. Soak the palates and wash them very clean; then scald them, and scrape off all the rough skin till perfectly white and clean-looking.
3. Then boil gently, in a good quantity of water, till tender.
4. Take them out and press them between two plates; let them cool, then cut them into small squares, or any nice shape.
5. Now take of the stock in which the palates were boiled sufficient to cover them; strain it; season with nutmeg, pepper, and salt; thicken with fine bread-crumbs or biscuit; add an ounce of butter and a spoonful of cream.
6. Stew the palates gently in this, and serve as an entree.