To Roast Ox Palates

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Having boil’d your Palates tender, blanch them, cut them into Slices about two Inches long, lard Half with Bacon, then have ready two or three Pigeons and two or three Chicken-peepers, draw them, truss them, and fill them with Force-Meat, let Half of them be nicely larded, spit them on a Bird-spit, spit them thus; a Bird, a Palate, a Sage-Leaf, and a Piece of Bacon, and so on, a Bird, a Palate, a Sage-Leaf, and a Piece of Bacon. Take Cocks Combs and Lambstones parboil’d and blanch’d, lard them with little Bits of Bacon, large Oysters parboil’d, and each one larded with one Piece of Bacon; put these on a Skewer with a little Piece of Bacon and a Sage-Leaf between them, tye them on to a Spit and roast them, then beat up the Yolks of three Eggs, some Nutmeg, a little Salt and Crumbs of Bread; baste them with these all the Time they are Roasting, and have ready two Sweetbreads each cut in two, some Artichoke-bottoms cut into four and fry’d, and then rub the Dish with Shalots; lay the Birds in the Middle piled upon one another, and lay the other Things all separate by themselves round about in the Dish. Have ready for Sauce a Pint of good Gravy, a Quarter of a Pint of Red Wine, an Anchovy, the Oyster Liquor, a Piece of Butter rolled in Flour; boil all these together and pour into the Dish, with a little Juice of Lemon. Garnish your Dish with Lemon.