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To Show Ox Palates

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 Show Ox Palates

Ingredients

Directions

Prepare the palates

  1. Wash the ox palates in several waters and soak them for 30 minutes.

  2. Put the palates in a pot, cover with water, and tie down with strong paper.

  3. Bake in the oven until tender or boil until soft.

  4. Skin and cut the palates into pieces half an inch wide and three inches long.

Make the sauce

  1. In a toasting pan, combine the palates with veal gravy, Madeira wine, ketchup, onion, and lemon.

  2. Simmer for 30 minutes, then remove the onion and lemon.

  3. Thicken the sauce and place the palates in a dish.

Garnish and serve

  1. Cut boiled artichoke bottoms into quarters and lay them over the palates, adding force-meat balls and morels.

  2. Garnish with lemon and 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 body of the dish, becoming tender through long cooking.
Veal gravy
Forms the savoury liquid base that the sauce is built on.
Madeira wine
Adds depth and a rich, aromatic flavour to the sauce.
Ketchup (in the method)
Adds sweetness and acidity to balance the rich gravy.
Artichoke bottoms
Add a tender, mild vegetable element as a garnish over the palates.
Morels
Add an earthy, aromatic flavour as a garnish.

The step that matters

Bake or boil until tender. The palates must be fully softened before sauce cooking, because collagen-rich connective tissue only turns tender and gelatinous with sustained moist heat. Undercooked palates stay tough and chewy.

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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