Palates of beef, if properly dressed, are very delicate eating, being of
a gelatinous substance, they are much to be recommended; the reason, I
believe, they are so seldom used, is the difficulty of giving them a
graceful appearance in the dish; to obviate which, I have introduced
one or two new receipts; I never expect it will be a fashionable dish,
yet I think they are likely to bring them more in vogue.
For one entrée take four palates, put them in a large stewpan with
lukewarm water for four or five hours to disgorge, then pour off the
water, cover again with fresh water and put them on the fire till the
palates begin to get hard, take one out and put it in cold water, scrape
it with a knife, and if the skin comes off easily, take out the rest,
but if not leave them a little longer, scrape them until you have got
off all the skin, and nothing but the white, half-transparent substance
remains, when done, prepare a white stock (No. 133), in which boil them
three or four hours till very tender; try them with a knife, take them
up and lay them flat upon a dish, put a little of the stock in the dish
with them, then place another dish of the same size over them, and let
them remain till quite cold, they are then ready for use.