Entrees made easy / by Mrs. C.S. Peel.

  • Peel, C. S., Mrs.
Date:
1905
Catalogue details

Licence: In copyright

Credit: Entrees made easy / by Mrs. C.S. Peel. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    93/108 (page 89)
    them off, remove the skin, and cut them into neat pieces, and put them on again in the liquor in which they were previously cooked, thickened with brown roux, and let them simmer for another hour. They may of course be served with various sauces, for instance— Curried Ox Palates (Hot). are cooked in exactly the same way, only sub- stituting a good curry sauce for the brown roux, and serving on a bed of rice, garnished with fried croutons. Ox Palate Fritters (Hot). Or, again, they may be dipped in batter and fried a golden brown, and served with tomato sauce. To Cook Sweetbreads (Hot). Sweetbreads, although looked upon as a very expensive dish, may often be procured in the country at an almost nominal price, therefore it is well to give this way of serving them.