Skip to main content
Main

Beef Palates, Stewed

A stew of beef palates simmered with wine, flour, butter, spices, and optional milk or cream, served with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Beef Palates, Stewed

Ingredients

Directions

Prepare

  1. Simmer the beef palates for several hours until you can peel them.

  2. Cut the palates into slices or leave them whole as preferred.

Make the gravy

  1. Stew the palates in a rich gravy until tender.

  2. Season the palates with cayenne, coarse sea salt, and ketchup before serving.

  3. If the gravy is clear, add butter and flour.

  4. For a white dish, boil the palates in milk.

  5. Stew the palates in a fricassee sauce with cream, butter, flour, mushroom powder, and pounded mace.

Stuff and simmer

  1. Cover the outside of the palates with egg yolk and then with forcemeat.

  2. Tie the palates tightly with string or tape and place them in a stewpan with butter and ¼ cup milk or cream.

  3. Simmer gently for two hours.

Serve

  1. Serve the stewed trimmings on a dish, squeeze lemon juice over them, and place the rolled palates on top.

  2. Pour the mixed gravy from both stew pans over the dish and garnish with mushroom pickle, forcemeat, and egg balls.

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. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. White wine + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Beef palates
The main meat; long gentle simmering breaks down its connective tissue until it becomes tender.
Flour
Thickens the gravy as its starch swells in the hot liquid, giving body to the sauce.
Butter
Adds richness and a silky mouthfeel to the gravy and the stewed palates.
Milk or cream
Adds richness and a creamy texture, and keeps the sauce pale for a white dish.
White wine
Adds acidity and depth of flavour to the gravy.
Lemon juice
Its acidity brightens the rich, savoury flavour of the stewed palates.

The step that matters

Simmer gently for two hours. A gentle simmer slowly converts connective tissue into tender gelatin. Boiling hard makes the meat tough and can break the rolled palates apart, so keep the liquid barely bubbling.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes