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Beef Palates, Stewed

Cleanse, soak, and boil the palates, as before directed. Skin and cut four into slices of from one to two inches broad, and let them stew in some rich gravy, well seasoned with salt, cayenne, and mace, a table-spoonful of grated ham or tongue, and a couple of cloves. When they have stewed for about half an hour, add two ounces of butter, a little flour, a glass of sherry, and a table-spoonful of lemon-juice. Serve on a dish in a circle, with croutons arranged alternately with the palates. Probable cost, 6d. each. Sufficient for four or five persons.