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].
STEWED OX-TAILS.
They should be sent from the butcher ready jointed. Soak and wash them well, cut them into joints or into lengths of two or three joints, and cover them with cold broth or water. As soon as they boil remove the scum, and add a half-teaspoonful of salt or as much more as may be needed, and a little common pepper or cayenne, an onion stuck with half a dozen cloves, two or three small carrots, and a branch or two of parsley. When these have simmered for two hours and a quarter, try the meat with a fork, and should it not be perfectly tender, let it remain over the fire until it is so. Ox-tails sometimes require nearly or quite three hours’ stewing: they may be served with the vegetables, or with the gravy strained from them, and thickened like the English stew of the present chapter.
Ox-tails, 2; water or broth to cover them; salt, 1/2 teaspoonful, or more; little pepper or cayenne; onion, 1; cloves, 6; carrots, 2 or 3; parsley, 2 or 3 branches: 2-1/2 to 3 hours.
BROILED OX-TAIL. (ENTRÉE.)
(Very good.)
When the ox-tail is ready for the stewpan, throw it into plenty of boiling water slightly salted, and simmer it for fifteen minutes; then take it up and put it into fresh water to cool; wipe it, and lay it round in a small stewpan without dividing it, just cover it with good beef gravy, and stew it gently until very tender; drain it a little, sprinkle over it a small quantity of salt and cayenne, dip it into clarified butter and then into some fine bread-crumbs, with which it should be thickly covered, lay it on the gridiron, and when equally browned all over serve it immediately. If more convenient the ox-tail may be set into the oven or before the fire, until properly coloured: it may likewise be sent to table without broiling, dished upon stewed cabbage or in its own gravy thickened, and with tomata sauce, in a tureen.