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Pickled Beef Palates

Wash four palates, put them in a saucepan with a bunch of sweet herbs, three blades of mace, two or three cloves, and one quart of water, seasoning to taste with salt and pepper. Boil the palates till quite tender (they will take about five hours), then drain, and remove their skins, keeping them covered until cold. Put one and one-half pints of vinegar and an equal quantity of white wine into a saucepan with the mace that was previously boiled with the palates, four cloves, and a few peppercorns, and boil for ten minutes; then remove from the fire and leave until cold. Put the palates in an earthenware jar with two bay leaves, five or six peppercorns, and a blade of mace, then pour the pickle over them. Tie paper over the top of the jar, and keep it for use in a store cupboard.