Recipe or source entry
Ox-Palates Curried
Cleanse and braize the palates, as in the preceding case, and when done, pressed and cold, cut each in square or oblong pieces, and put them into a stewpan, with sufficient curry sauce, No, 85, for the purpose: make it hot, and serve the curried ox-palates in a border of plain rice.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter14/ox-palates-curried.html- Legacy revision
8531e8373e9b- Source checksum
5db344d2c6ad535c6477bade25013b5f0eb894a7f08d5cf374072e78e1536e94- Legacy text checksum
51e80c66e8e0bc14e11633f80a974d5b2b41ae5477e06d8201429dbdc969d9fe
Cite this page
Ox-Palates Curried. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter14/ox-palates-curried.html