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Beef-palates

A stew of beef palates simmered and seasoned with cayenne, ketchup, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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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

Oven, in the book's wordsA very cool oven

Ingredients

Directions

Prepare the palates

  1. Simmer the beef palates for several hours until they can be peeled.

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

Stew

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

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

  3. For a white dish, boil the palates in milk and stew in a fricassee sauce with cream, butter, flour, mushroom powder, and pounded mace.

  4. Season with cayenne, salt, and ketchup before serving.

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

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

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

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Beef palates
Main protein that becomes tender and gelatinous after long simmering and stewing.
Butter
Adds richness and fat, and with flour helps thicken the gravy or sauce.
Flour
Thickens the gravy or fricassee sauce by binding with fat and liquid.
Cream
Adds richness and body to the white fricassee sauce.
Milk
Forms the liquid base for the white version, giving a mild, creamy sauce.

The step that matters

Simmer the palates until they can be peeled. Palates need long, gentle simmering to soften the tough outer skin and make it removable. Too little time leaves the skin hard to peel, and a rapid boil can toughen the meat.

“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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