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Ox Palates

Ox palates may be served in three or four different ways, but they always require the same preparation. They deserve to be better known than they are, as they are both inexpensive and wholesome. Three or four are enough for a dish. To prepare them, dissolve a handful of salt in a gallon of lukewarm water, put in the palates, let them lie for several hours, and press them frequently with the fingers to draw out the mucus. Drain them, and put them in a saucepan of cold water over a gentle fire. Let them heat gradually, and before the water boils lift them out and scrape off the horny skin which covers the roof-part, until they look white and clear. If the water boils, the skin will be difficult to peel off.