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To Stew Ox Palates

A stew of ox palates cooked with veal gravy, Madeira wine, ketchup, browning sauce, onion, lemon, and garnished with artichoke bottoms, meatballs, and morels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Ketchup and sauce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. 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 it down with strong paper.

  3. Cook in the oven until tender.

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

Stew and serve

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

  2. Stew for 30 minutes.

  3. Remove the onion and lemon.

  4. Thicken the sauce.

  5. Serve the palates in a dish, garnished with boiled artichoke bottoms, forced meat balls, and morels.

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. Ketchup + saucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

    Shared aroma: coumarin (sweet, hay).

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 through long slow cooking.
Veal gravy
Forms the savoury liquid base that the palates stew in.
Madeira wine
Adds depth and a rich, slightly sweet flavour to the sauce.
Browning sauce
Adds colour and a deeper, roasted flavour to the sauce.
Morels
Add an earthy, aromatic flavour as a garnish.

The step that matters

Cook in the oven until tender. Palates are rich in collagen that must break down slowly with moist heat to become tender. Stopping early leaves the meat tough and rubbery, so it should be tested with a fork before moving on.

Swap the onion

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

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

Fit is the average pairing score against veal, madeira wine, ketchup, sauce, 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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