To Fricasey Ox Palates


After boiling your Palates very tender (which you must do by setting them on in cold Water, and letting them do softly) then blanch them and scrape them clean, take Mace, Nutmeg, Cloves, and Pepper beat fine, rub them all over with those, and with Crumbs of Bread; have ready some Butter in a Stew-pan, and when it is hot put in the Palates, fry them Brown on both Sides, then pour out the Fat, and put to them some Mutton or Beef Gravy, enough for Sauce, an Anchovy, a little Nutmeg, a little Piece of Butter rolled in Flour, and the Juice of a Lemon; let it simmer all together for a Quarter of an Hour, dish it up, and garnish with Lemon.