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Beef Palate or Ox Mouth

4 servings

Ingredients

• 1.25 kg Beef palate (ox mouth)
• Water (as needed)
• Salt (a little)
• Spices (a little)
• Bay leaf (a little)
• Ragout sauce, caper sauce, or fricassee sauce (as needed)

Instructions

1. 1 to 1½ kg palate meat.
2. Place the washed beef palates in cold water.
3. As soon as the water is hot, remove them and place them in cold water.
4. After peeling off the white skin, wash the palates again and boil them until tender in water and salt with spices and a bay leaf, which often takes 10 to 12 hours.
5. Then prepare a ragout sauce, caper sauce, or fricassee sauce, cut the palates into cubes, and bring them to a boil in the sauce.

Modernized from a treasured 19th-century German cookbook.