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Ox Palates, Grilled

Prepare four ox palates as before directed. Put them into a stewpan with as much water or stock as will cover them, and let them boil until they are quite tender, then drain them, and press them between two dishes until they are cold. Cut them in slices two inches long and half an inch wide, lay these in a pie-dish, and cover them with a marinade made of a quarter of a pint of vinegar, two table-spoonfuls of sweet-oil, half a tea-spoonful of pepper, a spoonful of salt, a bunch of parsley, half a dozen chives, and two or three bay-leaves. When they have soaked in this for an hour or two, drain them, cover them with crumbs of bread, and fry them in hot fat until they become brown. Or, after they are taken out of the marinade, make a paste by mixing a heaped table-spoonful of flour very smoothly with the well-beaten yolks of two eggs, and adding a table-spoonful of salad-oil, a little salt and pepper, and a glassful of sherry. Dip the slices of palate in this batter, and fry them as before. Drain the fat carefully from them, and serve them in a circle on a hot dish. Send piquant or tomato sauce to table with them. Time, four hours to boil the palates; five minutes to fry them. Sufficient for four persons.