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To Stew Ox-Palates

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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, then soak them in warm water for 30 minutes.

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

  3. Cook in the oven until tender.

  4. Boil until soft.

  5. Skin the palates.

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

Make the sauce

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

  2. Stew for 30 minutes.

  3. Remove the onion and lemon.

  4. Thicken the sauce.

Serve

  1. Place the palates in a dish.

  2. Top with quartered artichoke bottoms, forcemeat balls, and morels.

  3. 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
Long cooking breaks down connective tissue, leaving the meat tender and giving the sauce body.
Veal gravy
Provides the meaty liquid base that carries the flavour and moisture of the stew.
Madeira wine
Adds sweetness and rich aroma to the sauce as it simmers.
Artichoke bottoms
Offer a tender, mild base that supports the other toppings.
Forcemeat balls
Add richness and a savoury, dense contrast to the tender palates.
Morels
Contribute an earthy, woodsy aroma and a chewy texture.

The step that matters

Thicken the sauce. The sauce thickens as its starch swells with heat, so it must be simmered enough to thicken smoothly. Too little heat leaves it thin, while overheating can make it lumpy or gluey.

Swap the onion

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

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

Fit is the average pairing score against veal, madeira wine, ketchup, clove, lemon, artichoke. 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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