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To Stew Ox Palates

A stew of ox palates simmered with veal gravy, Madeira wine, catsup, browning, onion, lemon, and served with artichoke bottoms, force‑meat balls, and morels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and artichoke match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 636 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

To Stew Ox Palates

Ingredients

Directions

Prepare the palates

  1. Wash the ox palates in several waters.

  2. Soak the ox palates for 30 minutes.

  3. Put the ox palates in a pot and cover the pot with water.

  4. Cook the ox palates until tender.

  5. Skim the ox palates.

  6. Cut the ox palates into pieces half an inch wide and three inches long.

Make the stew

  1. In a pan, combine the ox palates with veal gravy, Madeira wine, catsup, browning, onion, and lemon.

  2. Stew the mixture for 30 minutes.

  3. Remove the onion from the pan.

  4. Remove the lemon from the pan.

  5. Thicken the sauce.

Plate and serve

  1. Place the ox palates in a dish.

  2. Cut boiled artichoke bottoms into quarters.

  3. Arrange the quarters over the ox palates with force-meat balls and morels.

  4. Garnish the dish with lemon.

  5. Serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + artichoketop 2% of all pairs
    Smell alikestrong
    Cooked together636 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Clove + artichoketop 7% of all pairs
    Smell alikestrong
    Cooked together175 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Clove + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together8,150 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Onion + artichoketop 10% of all pairs
    Smell alikestrong
    Cooked together738 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ox palates
Provide the main meat, which becomes tender and gelatinous during long simmering.
Veal gravy
Forms the liquid base of the sauce and carries the flavour of the dish.
Madeira wine
Adds depth and a sweet, aromatic note to the sauce.
Catsup
Adds sweetness and acidity to the sauce.
Browning
Darkens the sauce and adds a toasted colour.

The step that matters

Thicken the sauce. Gravy that is too thin will not coat the palates. Reduction or thickening concentrates flavour and gives the sauce body, so it should be checked before serving.

Swap the onion

How well each one fits the dish's main ingredients (veal, madeira wine, clove, lemon, artichoke, meat):

  1. Shallotfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, madeira wine, clove, lemon, artichoke, meat. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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