138. Palates Of Beef

Four white skinned palates, if for a white dish lay them all night in salt and water, wash them well, put them on to scald, take off all the skin, then put them into your stock pot, let them boil several hours until so tender that you can pass a straw through them, then take them up and lay them flat on a large dish separate, placing another on the top of them with a weight to keep them flat: if to be dressed whole turn the sides smooth, spread each with quenelle or forcemeat, roll them up and tie them, it will take six for this dish; steam them for a quarter of an hour, take them up and glaze them well, and take off the string; if for a turban or timbales, cut them out with a plain round cutter, either using two small moulds or one large, proceed with those two as you would for the timbale of macaroni, leaving out the cheese and any other layer, introduce slices of Unifies all round, and then palates, then mushrooms until your mould is full, put a layer of quenelle on the top, paper it on the top with buttered paper, steam as other timbales; haricot roots, truffles, mushrooms, tomato, piquant, any of these will do for sauces, or Italienne; glaze the tops when turned out.

139. Beef Palates

Take as many as required, let them simmer until they peel, put them in a rich gravy, stew until very tender, season with cayenne, salt, two tea-spoonfuls of mushroom ketchup, - serve.

140. Beef Kidney, Rognon De Boeuf Superbe - Fried

Remove all the fat and the skin from the kidney, and cut it in slices moderately thin. Mix with a tea-spoonful of salt, grated nutmeg, and cayenne pepper. Sprinkle over them this seasoning, and also parsley, and eschalot chopped very fine. Fry them over a quick fire until brown on both sides, pour into a cup of good gravy a glass of Madeira, and when the slices of the kidney are browned, pour it into the pan gradually; just as it boils throw in a spoonful of lemon juice, with a piece of butter the size of a nut. Have ready a dish, garnished with fried bread cut in dice; pour the whole into it.

141. Beef Kidneys - Stewed

Procure a couple of very fine beef kidneys, cut them in slices, and lay them' in a stewpan; put in two ounces of butter, and cut into very thin slices four large onions; add them, and a sufficiency of pepper and salt, to season well. Stew them about an hour; add a cupful of rich gravy to that extracted from the kidney. Stew five minutes, strain it, and thicken the gravy with flour and butter, give it a boil up. Serve with the gravy in the dish.

142. Beef Cake

Choose lean beef, it should also be very tender, if a pound put six ounces of beef suet, mince finely and season with cloves, mace, and salt, in fine powder, put the largest proportion of salt and least of mace, add half the quantity of the latter of cayenne, cut into thin slices a pound of bacon, and lay them all round the inside but not at the bottom of a baking dish, put in the meat pressing it closely down, cover it with the remaining slices of bacon, lay a plate over it face downwards, and upon it something heavy to keep it from shifting. If there be three pounds of beef bake two hours and a half, remove the bacon and serve with a little rich gravy. These cakes may be made of mutton, or veal, or venison.