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Ox Palates, Curried

Soak and boil three ox palates as before directed. Press them between dishes, and when cold cut them into pieces an inch and a half square. Put three sliced onions and one apple into a stewpan with two ounces of butter. Cover them closely and let them steam until they are tender, but they must not brown. Mix a dessert-spoonful of curry-powder very smoothly with half a pint of good gravy. Pour this into the saucepan, and add a tea-spoonful of vinegar, a dessert-spoonful of brandy, a small lump of sugar, a little salt and pepper if required, and the sliced palates. Simmer gently for half an hour, then take out the palates, and strain the gravy. Mix a dessert-spoonful of ground rice very smoothly with a table-spoonful of mushroom ketchup. Thicken the gravy with this, put in the palates again, and boil gently half an hour longer. Serve the palates on a hot dish, with a border of rice boiled as for curry round it. Sufficient for three or four persons.