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.
No. 596
Want to link to this recipe?
Easy! Just copy the code below and paste it into your web page.
<a href="https://www.thecooksguide.com/chapter14/ox-palates-curried.html"> Ox-Palates Curried</a> ~ thecooksguide.com
Your link will look like this:
Ox-Palates Curried ~ thecooksguide.com