with salt, pepper, cloves, mace, and allspice; put it into a stew-pan, with a pint of broth, a faggot of herbs, parsley, half a clove of garlic (if you like), one eschalot, four cloves, pepper and salt. Let it stew till tender, take it out and keep hot by the fire; strain the gravy, and boil it quickly, till reduced to a glaze; and glaze the larded side of the beef. Serve on stewed sorrel or cucumbers.
Having washed the cheek, tie it up round, and stew it in good gravy, or water, with two bay leaves, a little garlic (if approved), two onions, mushrooms, two turnips, two carrots, half a small cabbage, a bunch of sweet herbs, six whole peppers, a little allspice, and a blade of mace. Scum well, and when nearly done, take out the cheek, cut off the tapes, put it into a fresh stew-pan; strain the liquor, skim off the fat, add lemon juice, or vinegar, salt, cayenne, and catsup; whisk in some white of egg to clear it, pour it through a strainer, to the cheek; and stew it till quite tender.
Parboil them till the upper skin will easily come off, and either divide, or cut them in slices. Stew them slowly, in gravy thickened with browned flour, with a little minced eschalot or onion, or a spoonful of onion pickle, some catsup, and cayenne. If to be dressed high, add wine, mushrooms, truffles, and morells to the sauce, and forcemeat balls in the dish. Stewed cucumbers with this.—Beef skirts the same way.—Or: boil the palates in milk, and serve them in white sauce, flavoured with mushroom powder and mace.
Clean and simmer them in water, scum well, then put as much mace, cloves, pepper, salt, and sweet herbs, as will make them highly seasoned, and let them boil gently 4 hours, or till quite tender; then take the skin off, cut them into small pieces, and set them by, to cool. Cover them with a pickle of half white wine, half vinegar, and spices as above: when this is cold, strain it, and pour over the palates; add 2 bay leaves, if you like. Cover very close.
