Ox-palates à la Napolitaine from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take one or two ox-palates. Cleanse and blanch them, then put them to press between two plates with a heavy weight on the top till quite flat; this may be done the day before they are required. Tak...
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Ingredients
- thyme
- herbs
- turnip
- celery
- carrot
- onion
- butter
- flavoured stock
- buttered paper
- vegetables
- peppercorns
- marjoram
- basil
- bayleaf
- parsley
- trimmings
- brown sauce
- tomato
- potato
- sherry
- maccaroni
- mushroom
- truffle
- ox-tongue
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