To stew ox-palates is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of ox palates boiled in water that are finished in stock with cocks combs, artichoke bottoms and sweetbreads. The full recipe is presented here and I hope you enjoy this classic British version of: To stew ox-palates.
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To ſtew ox-palates.
STEW them very tender ; which muſt be done by putting them into cold water, and let them ſtew very ſoftly over a ſlow fire till they are tender, then cut them into pices and put them either into our made-diſh or ſoup ; and cocks-combs and artichoke-bottoms, cut ſmall, and put into the made-diſh. Garniſh your diſhes with lemon, ſweetbreads ſtewed for white diſhes, and fried for brown ones, and cut in little pieces.
Modern Redaction
Ingredients:
500g ox palates, cleaned
200g prepared cocks-combs, chopped
200g artichoke bottoms, diced
300ml stock (white or brown)
100g prepared sweetbreads, either boiled in water (for a white dish) or fried in butter (for a brown dish)
Method:
Place the ox palates in a large pan, cover with plenty of cold water then bring to a boil. Reduce to a gentle simmer, cover the pan and stew very gently for 2 hours, or until the palates are very tender.
Remove the meats from the pan and chop quite finely. Transfer to a clean pan and add the cocks-combs and artichoke bottoms. Pour over the stock, bring to a simmer, cover and cook for about 30 minutes, or until the artichokes are tender.
Turn into a serving dish and garnish with lemon wedges and stewed sweetbreads (for a white dish) or fried sweetbreads (for a brown dish). Serve hot.
