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Ox Palates, Stewed

Prepare and boil three palates as before directed. Cut them into pieces, and place them in a stewpan with three-quarters of a pint of brown gravy, and a wine-glassful of sherry or port. Let them simmer gently for half an hour, then thicken the gravy with a little rice-flour, and serve very hot. Ox tails may be stewed and dished with the ox palates. The slices of palate are sometimes larded and lightly browned before being stewed. Time to boil the palates, four hours. Sufficient for three persons.