BEEF PALATES.
(Neapolitan Mode.)
Boil the palates until the skin can be easily removed, then 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, and finish them by either of the receipts for dressing maccaroni, which will be found in Chapters [XVIII]. and [XX].