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To Stew Ox Palates

A stew of ox palates simmered with veal gravy, Madeira wine, ketchup, onion, and lemon, served 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: 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

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the palates

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

  2. Put the palates in a pot, cover with water, and cook in the oven at 350°F (175°C) until tender.

  3. Remove the skin and cut the palates into pieces ½ inch wide and 3 inches long.

Stew and serve

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

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

  3. Thicken the sauce and serve the palates on a dish with boiled artichoke bottoms, forced meat balls, and morels, garnished with lemon.

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 through long slow cooking.
Veal gravy
Forms the savoury base of the sauce and carries moisture into the palates.
Madeira wine
Adds a sweet, concentrated aroma and depth to the sauce.
Ketchup
Adds sweetness and acidity that rounds out the sauce.
Morels
Contribute an earthy, meaty aroma to the finished dish.

The step that matters

Cooking the palates until tender. Palates are rich in collagen, which only softens into gelatin after prolonged gentle cooking. Stopping early leaves them tough and chewy, so they should be checked for tenderness before moving on.

Swap the onion

How well each one fits the dish's main ingredients (veal, madeira wine, ketchup, 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, ketchup, 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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