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Ingredients.—4 palates, sufficient gravy to cover them, cayenne to taste, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of pickled-onion liquor, thickening of butter and flour. 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 to cover them; add a good seasoning of cayenne, and thicken with 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 ½ 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 good onion sauce, tomato sauce, &c., &c., and may also be served in a vol-au-vent; but the above will be found a more simple method of dressing them.