_Mode_.--Wash the palates, and put them into a stewpan, with sufficient
water to cover them, and let them boil until perfectly tender, or until
the upper skin may be easily peeled off. Have ready sufficient gravy
(No. 438) to cover them; add a good seasoning of cayenne, and thicken
with roux, No. 625, or a little butter kneaded with flour; let it boil
up, and skim. Cut the palates into square pieces, put them in the gravy,
and let them simmer gently for 1/2 hour; add ketchup and onion-liquor,
give one boil, and serve.

_Time_.--From 3 to 5 hours to boil the palates.

_Sufficient_ for 4 persons.

_Seasonable_ at any time.

_Note_.--Palates may be dressed in various ways with sauce tournee, good
onion sauce, tomato sauce, and also served in a vol-au-vent; but the
above will be found a more simple method of dressing them.

BEEF PICKLE, which may also be used for any kind of Meat, Tongues, or
Hams.

654. INGREDIENTS.--6 lbs. of salt, 2 lbs. of fine sugar, 3 oz. of
powdered saltpetre, 3 gallons of spring water.

_Mode_.--Boil all the ingredients gently together, so long as any scum
or impurity arises, which carefully remove; when quite cold, pour it
over the meat, every part of which must be covered with the brine. This
may be used for pickling any kind of meat, and may be kept for some
time, if boiled up occasionally with an addition of the ingredients.

_Time_.--A ham should be kept in the pickle for a fortnight; a piece of
beef weighing 14 lbs., 12 or 15 days; a tongue, 10 days or a fortnight.

_Note_.--For salting and pickling meat, it is a good plan to rub in only
half the quantity of salt directed, and to let it remain for a day or
two to disgorge and effectually to get rid of the blood and slime; then
rub in the remainder of the salt and other ingredients, and proceed as
above. This rule may be applied to all the recipes we have given for
salting and pickling meat.

TO PICKLE PART OF A ROUND OF BEEF FOR HANGING.

655. INGREDIENTS.--For 14 lbs. of a round of beef allow 1-1/2 lb. of
salt, 1/2 oz. of powdered saltpetre; or, 1 lb. of salt, 1/2 lb. of
sugar, 4 oz. of powdered saltpetre.

_Mode_.--Rub in, and sprinkle either of the above mixtures on 14 lbs. of
meat. Keep it in an earthenware pan, or a deep wooden tray, and turn
twice a week during 3 weeks; then bind up the beef tightly with coarse
linen tape, and hang it in a kitchen in which a fire is constantly kept,
for 3 weeks. Pork, hams, and bacon ma