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Beef Palates, Fried

Blanch three ox palates for ten minutes; scrape them carefully, and boil slowly for three hours. When tender, take off the skin, and slice them for frying. Dissolve a little butter, and shred up some onion and parsley. Dip each slice of palate into the butter; then into the parsley and onion, which should be seasoned with salt and cayenne. Fry from five to eight minutes, a nice brown colour, and serve with lemon-juice over the slices, and fried parsley as garnish. Probable cost, 6d. each. Sufficient for four or five persons.