The Book of Household Management by Mrs. Beeton

cayenne to taste, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of pickled-onion liquor, thickening of butter and flour. _Mode_.--Wash the palates, and put them into a stewpan, with sufficient water to cover them, and let them boil until perfectly tender, or until the upper skin may be easily peeled off. Have ready sufficient gravy (No. 438) to cover them; add a good seasoning of cayenne, and thicken with roux, No. 625, or a little butter kneaded with flour; let it boil up, and skim. Cut the palates into square pieces, put them in the gravy, and let them simmer gently for 1/2 hour; add ketchup and onion-liquor, give one boil, and serve. _Time_.--From 3 to 5 hours to boil the palates. _Sufficient_ for 4 persons. _Seasonable_ at any time. _Note_.--Palates may be dressed in various ways with sauce tournée, good onion sauce, tomato sauce, and also served in a vol-au-vent; but the above will be found a more simple method of dressing them. BEEF PICKLE, which may also be used for any kind of Meat, Tongues, or Hams.