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Ox Palates, with Macaroni

Skin and boil three palates as before directed. Press them between two dishes, and when cold cut the best part into slices two inches long and half an inch wide. Put them into a stewpan, cover them with nicely-seasoned gravy, add a glassful of sherry, and simmer very gently for half an hour. Pile half a pound of hot macaroni in the middle of a dish, arrange the sliced palates round it, and send to table in a tureen the gravy in which they were stewed. Time, four hours to boil the palates. Sufficient for four persons. OX, SECTIONAL DIAGRAM OF THE. (See illustration in connection with the article on BEEF.)