Modern cookery for private families

twenty to thirty minutes, or until they are perfectly tender. The black parts of them must be cut away, when the skin is taken off. An onion, stuck with a few cloves, a carrot sliced, a teaspoonful of whole white pepper, a slice of butter, and a teaspoonful of salt, may be boiled with the palates in the first instance; and they will be found very good, if sent to table in the curried gravy of Chapter XVI., or in the Soubise of Chapter VI., made thinner than the receipts direct. Boiled from 2-1/2 to 4 or 5 hours. Stewed from 20 to 30 minutes. _Obs._—A French cook of some celebrity, orders the palates to be laid on the gridiron until the skin can be easily peeled or scraped off; the plan seems a good one, but we have not tried it. BEEF PALATES. (_Neapolitan Mode._) 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, which will be found in Chapters XVIII. and XX. STEWED OX-TAILS. They should be sent from the butcher ready jointed. Soak and wash them well, cut them into joints or into lengths of two or three joints, and cover them with cold broth or water. As soon as they boil remove the scum, and add a half-teaspoonful of salt or as much more as may be needed, and a little common pepper or cayenne, an onion stuck with half a dozen cloves, two or three small carrots, and a branch or two of parsley. When these have simmered for two hours and a quarter, try the meat with a fork, and should it not be perfectly tender, let it remain over the fire until it is so. Ox-tails sometimes require nearly or quite three hours’ stewing: they may be served with the vegetables, or with the gravy strained from them, and thickened like