Palates
Those of the ox are alone worthy of trouble. They are to be blanched for ten minutes, cooled, drained, carefully scraped, and divided in two lengthways. They are then to be simmered for three hours, with, say half a pint of broth for each palate, half an ounce of butter, fat or dripping, together with a faggot of sweet-herbs, an onion, a carrot, a clove, and some salt. When they are ready drain them on a cloth, remove fat, and serve them with a Poulette sauce.