Beef Palates

Neapolitan Mode

Preparation info
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By Eliza Acton

Published 1845

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Boil the palates until the skin can be easily removed, then stew them very tender in good veal broth, lay them on a drainer and let them cool; cut them across obliquely into strips of about a quarter-inch in width, and finish them by either of the receipts for dressing maccaroni