To Stew Ox-Palates


Stew them very tender: Which must be done by putting them into cold Water, and let them stew very Softly over a slow Fire till they are tender, then cut them into Pieces and put them either into your Made-Dish or Soop; and Cocks-combs and Artichoke-bottoms, cut small, and put into the Made-Dish. Garnish your Dishes with Lemon, Sweetbread stewed for White Dishes, and fry’d for Brown Ones, and cut in little Pieces.