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Classic
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page 82
roll fried and cut in four. Dish up altogether, and send it to table.
To stew Ox Palates.
Put the palates into a sauce-pan of cold water, and let them stew very softly
over a slow fire till they are tender. Then cut them into pieces and dish them
with cox-combs and artichoke bottoms cut small; and garnish with lemon sliced,
and with sweetbreads stewed for white dishes, and fried for brown ones, and cut
also into little pieces.
N. B. This stew is generally used for improving a fricasee, or a ragoo of veal,
lamb, rabbits.
To stew Beef Steaks.
Half broil the beef steaks, then put them into a stew-pan, season them with
pepper and salt according to your palate; just cover them with gravy. Also put
in a piece of butter rolled in flour. Let them stew gently for half an hour,
then add the yolks of two eggs beat up, and stir altogether for two or three
minutes, and serve it up. Garnish with pickles and horse-radish scraped.
To stew Beef Collops.
Cut raw beef, as veal is cut for Scotch collops. Put the collops into a stew-pan
with a little water, a glass of white wine, a shallot, a little dried marjoram,
rubbed to powder, some salt and pepper, and a slice or two of fat bacon.
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