Advertisement
To Stew Ox-Palates
- Difficulty
Easy
Published 1747
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe