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Beef Palates, To Dress

INGRE-.

DIENTS.-4 palates, sufficient gravy to cover them, cayenne to taste, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of pickled onion liquor, thickening of butter and flour.

Wash the palates, and put them into a stewpan, with sufficient water to cover them, and let them boil until perfectly tender, or until the upper skin may be easily peeled off. Have ready sufficient BEEF, PICKLED. gravy to cover them; add a good seasoning of cayenne, and thicken with a little butter kneaded with flour; let it boil up, and skim. Cut the palates into square pieces, put them in the gravy, and let them simmer gently for 1/2 hour; add ketchup and onionliquor, give one boil, and serve. TIME. From 3 to 5 hours to boil the palates.

SEASONABLE at any time.

Note.-Palates may be dressed in various ways, with good onion sauce, tomato sauce, &c. &c., and may also be served in a vol-au-vent; but the above will be found a more simple method of dressing them.

Beef Pickle. (This may also be used for any kind of Meat, Tongues, or Hams.)-INGREDIENTS.-6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of powdered saltpetre, 3 gallons of spring water. Boil all the ingredients gently together, so long as any scum or impurity arises, which carefully remove; when quite cold, pour it over the meat, every part of which must be covered with the brine. This may be used for pickling any kind of meat, and may be kept for some time, if boiled up occasionally with an addition of the ingredients.

TIME.-A ham should be kept in pickle for a fortnight; a piece of beef weighing 14 lbs., 12 or 15 days; a tongue, 10 days or a fortnight.

Note. For salting and pickling meat, it is a good plan to rub in only half the quantity of salt directed, and to let it remain for a day or two to disgorge and effectually to get rid of the blood and slime; then rub in the remainder of the salt and other ingredients, and proceed as above. This rule may be applied to all recipes for salting and pickling meat.