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Beef Palates, Fricasseed

Put six well-cleaned palates into a stewpan, with just water enough to cover them; add a bunch of parsley, a glass of white wine, a tea-spoonful of salt and sugar, and a little pepper. Simmer three hours, and strain the liquor. Blend two ounces of good butter with a tablespoonful of flour; dissolve it over the fire, and stir in gradually half a pint of cream, with as much of the liquor in which the palates were boiled as will make it of the proper consistency. Lay the palates into the stewpan, in neat, round slices; add a couple of small cucumbers (divide them into strips, and remove the seeds), two or three small onions, previously boiled, a little nutmeg, grated, with cayenne and salt to taste, and stew twenty minutes. When ready to serve, add a table-spoonful of lemon-juice to the sauce. Probable cost of palates, 6d. each. Sufficient for a dish to serve six or seven persons.