385. A quicker way.—Cook a few slices of lean bacon in a frying-pan, but not too much, lay some of them in the bottom of the pie-dish, over which lay slices of beef cut thin, which season with a little pepper, salt, chopped parsley, and chopped eschalots (if not objectionable), sprinkle over a little flour, proceeding thus until the dish is pretty full, when pour over half a gill of broth or water, to which you have added a little coloring, No. 178, (more seasoning would be required if water was used), set the dish in the oven (having previously covered the meat over with mashed potatoes) for about an hour. By adding half the above quantity of liquor, the meat might be covered with a thin suet crust and served as a pie, as also might any of the former receipts, in which also a bay-leaf, chopped parsley, or even chopped gherkins, might be served, being a great improvement.
386. Beef Palates.—Although this is an article very seldom used in small families, they are very much to be commended; they may be dressed in various ways, and are not expensive, about four would be sufficient for a dish. Put them into a large stewpan of lukewarm water, where let them remain four or five hours to disgorge, after which pour off the water, cover again with fresh water, and place the stewpan upon the fire until the palates become hard, when take out one, which dip into cold water, scrape it with a knife, and if the skin comes off easily, take out the remainder, but if not, let them remain a short time longer, scrape them until you have got off all the skin, and nothing but the white half transparent substance remains. Then make a white stock as directed (No. 130), in which boil them three or four hours until very tender, which try with the point of a knife, then take them up, lay them flat upon a dish, covered with a little of the stock, and place another dish of the same size over, to keep them flat, let remain until cold, when they are ready to serve in either of the following ways:—
387. Beef Palates à la Bretonne.—Peel and cut two large onions into slices, which put into a stewpan, with an ounce of butter, stirring them over the fire until lightly fried, when add a teaspoonful of flour, which mix well in, and a gill of broth, season with a little pepper, salt, and sugar, add a few drops of brown gravy or browning (No. 179), and a spoonful of mustard; boil the whole, keeping it stirred until forming a thickish pulp, when cut the palates into square pieces, and put into it; when well hot through they are ready to serve; also make a curry sauce, as No. 151; cut your palate and warm in it, serve with rice separate, and it is delicious.
388. Beef Palates à la Poulette.—Make a little white sauce as directed, No. 130; after having prepared the palates, cut them into square pieces, and put them into a stewpan, just covered with some of the white sauce, season with a little white pepper, salt, sugar, chopped parsley, and the juice of half a lemon; let them simmer about five minutes, when pour in a liaison of one yolk of an egg, mixed with two tablespoonfuls of cream or milk, stir it in rather quickly, and not afterwards permitting it to boil, then turn it upon your dish, place sippets of toasted bread round, and serve: chopped parsley and a little lemon may be added.
389. Beef Palates à la Maître d’Hôtel.—Cut up the palates as in the last, and put them into a stewpan, just covered with melted butter, to which add a gill of milk, let simmer very gently about ten minutes, stirring it round occasionally; have ready two ounces of well-seasoned maître d’hôtel butter, which put into the stewpan, shaking it round until the butter is melted and well mixed, when serve as in the last.