Skip to main content
Main

Ox-palates, Stewed

Stewed ox palate with stock, butter, flour, onion, carrot, turnip, herbs, peppercorns, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Ox-palates, Stewed

Ingredients

Directions

Prepare the palates

  1. Soak the palates in salt water for several hours, pressing them frequently to draw out mucus.

  2. Wash the palates in two or three waters, then place them in a stewpan covered with cold water.

  3. Heat gradually and before boiling, scrape off the rough skin from one side.

Stew

  1. Replace the palates in the stewpan, add stock, herbs, peppercorns, sliced vegetables, and salt.

  2. Simmer gently for about 4 hours.

  3. Press between two dishes until cold, then cut into 2‑inch squares.

Make the sauce and serve

  1. In a stewpan, fry the butter and flour until a brown roux forms.

  2. Strain the stock from the palates into the roux, adding more stock if needed.

  3. Add the pieces of palate to the mixture, heat, and serve garnished with fancifully‑cut vegetables.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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 gentle simmering.
Butter
Carries flavour and adds richness to the roux base of the sauce.
Flour
Thickens the stock when cooked with butter into a roux, giving the sauce body.
Stock
Forms the liquid that cooks the palates and becomes the base of the sauce.

The step that matters

Heating gradually and scraping the skin before boiling. Heating slowly before boiling keeps the palates from toughening and lets the rough skin be scraped off cleanly, so the final texture and appearance are good.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, carrot, turnip, parsley, thyme):

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

Fit is the average pairing score against butter, flour, carrot, turnip, parsley, thyme. 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.

You might also like

Carrot SoupCarrot Soup134 recipesTurnip SoupTurnip Soup43 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes