New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-04-09

MEATS FOR LUNCHEON AND ENTREES

MEATS FOR LUNCHEON AND ENTREES.
Among inexpensive pieces Of meat for luncheon
dishes and entrees oxpalatcs and oxtais are highiy
esteemed by those who understand low to prepare
them properly. They may always be found al those
stalls in our large meat-markets where meat spe-
caltes kept.
Oxtals seldom cost over 10 cents apiece and
single oxtail is sufficient for stew for four persons
Dsjont one of good size cut II Into two-inch pieces
and wash thoroughly but do not soak. as some au-
thorites direct. Put the pieces in broad, hat-pot
toned brazng kettle Brown them n butter cover
them with beef stock A tablespoonful. OF beef ex-
tract dissolved in every pint OF boiling water used
will make stock strong enough for this purpose II
you have no regular beef stock or gravy out
three young carrots and Two small white onions
into pieces and fry them In butter. with four sprays
of parsley two sprgs of thyme. stalk OF soup
celery and a bayleaf Add the vegetables and sea-
sonjng herbs 10 the stew Let the stew sumner
slowly In the stock with the vegetables ior iour
hours.
AT tho end OF this time dish up the pieces OF OK
tail, which should be rich golden brown. ora'h
the stock and vegetables through IA PURGE SIEVE
pressing through everything tina; will 20 throus"
ThIckcn # with Il table spoonful OF browned hour
When it has cooked four or lve minutes pour II
around the meat. If you wish to serve the oN'''"'
with tomato sauce add pint OF cooked to''ia'oo'
TO the strained stock before AIDING tne "ou'
Thjcken II after this with -four and pour the sauce
around the Drowned stow.
1t Is a good plan to cook 4 double allowance o.
oxtails and serve those left over as second day
fry Drain the pieces out of the stock they WEI,
put away in, after heating them up Roll then one on,
by in sifted bread crumbs, r'S '" here were
fat until they are rlch Drown II -. ~ to
tomatoes I'm the stew. al. that j. necessary ~ W
h heai u wor c ane and season and pour around
them II no tomatoes were used. straln lhe si". -
maioes Thicken the sauce now with a .arge tea
spoonful Of Drowned -four and .et IL sln''eu vh ,t
onions fried crisp decaie brown delicious rs
accompaniment OF the stew. Soak the onio"S Mn IL,
milk for minutes after slcing mem INN mp
them in -four and fry them in boiling hot rat
OK PILATES.
OK nalates are never expensive. but take some
time 70 cook The bony part OF the palate - 'he
part generally used 1t requires long ana cdie'ui
cooking to make good dish OF palates. purchase
two palates and soak them for three hours III coiu
water changing the water at the end OF every houl
AT the end Of this time wash them thoroughly III
cod water in which a teaspoonful of salt to every
quart Is used Put the palates over the fre no" IN
fresh cold water and let them boil SLOWLY lot 'eh
minutes Drain them and cool them IN cold water
Skin them and scrape and wash them again rour
on boiling water enough to cover them ana SIM
ner them slowly for four hours. They are nicer
cooked in stocA. When they are done tne! suouIu
be pressed ard cooled IN the hqud they were
If stock Is used 1t should be strained of the
palates into jar when the paates are CUu FOR
in no way injured for soup or Tor any purpose ioi
which It may be needed ,.a ,,o-
Rec pa;ates may be cooked in various ways afer
they are boiled and pressed They may ne t IT,
and served with a tomato sauce or Win ltied
parsley and a tartar They may be broied
aSter dining them I'm melted butter and busting
them with fine bread crumbs Serve them with
mushroom piquant sauce deIcatee WAY
of serving them il after the fashion or some italian
cooks Slice the boiled and pressed palates IN thin
slices Put them in a saucepan with small slass
~ sherry Lei them he covered and SLOWLY ABSORB
the wine Dish the paates in "A circle RI. IN the
circle with a brown stew OF fresh veal or peer
tonruc and mushrooms Pour rich brown sauce
or a tomato sauce over the palates; serve the dish
at once. Palaies should be very slowly simmered
tender as tongue wher done II they are once
toughened by hard boiling they are ruined.