Blanch, peel, and broil the palates; trim them into the shape of cutlets; braize with a pint of veal stock till nearly-all is reduced : serve with allemand sauce.
Beef Palates Baked (Brown)
Having blanched, peeled, and boiled the palates, line a tin mould with a veal caul; lay a palate upon it, and over it some light forcemeat containing green truffles pounded : fill the mould with alternate layers of caul, palates, and forcemeat: add a sufficient quantity of stock, and bake in a moderate oven : take out the palates, etc. and put aside the cauls; lay the palates in the dish with the forcemeat over each: strain the gravy, skim off the fat, add two spoonsful of port wine, one of browning, and four of Spanish sauce boil all together, and pour it over the palates.
Beef Palates Baked (White)
When the palates come out of the oven, strain the gravy and skim off the fat, adding a leason and two spoonsfull of benshamelle.[sic…..Bechamel?]
Liaison Or Leason, For Fricassees, Etc
Take the yolks of four eggs, half a pint of cream, and a little salt, mixed well together : simmer, and mix as directed in the different receipts.]
I have to say that Mrs Rundell’s version sounds more appetising being inclined to add flavour in the cooking rather than drowning them in sauces;
Simmer them in water several hours till they will peel; then cut the palate into slices or leave them whole as you choose; and stew them in rich gravy until they are as tender as possible. Before you serve season them with Cayenne, salt and ketchup. If the gravy was drawn clear add also some butter and flour. If to be served white boil them in milk and stew them in a fricassee sauce; adding cream, butter, flour and mushroom powder and a little pounded mace.
Sauces as indicated
Take white veal, lean ham, turnips, celery, onions shred, a blade of mace, and a little whole pepper; sweat them down over a very gentle heat till three parts tender, and add beef stock : when it boils skim it clean, and thicken it with passing, adding cream enough to make it quite white, and of the thickness of light batter: let it simmer gently half an hour, and strain through a tamis[aka tammy or drum sieve].
German Sauce, Or Sauce Allemande
Put a little minced ham into a stewpan, and a few trim mings of poultry, dressed or undressed; four eschalots, a small clove of garlic, a bay-leaf, two tan-agon-leaves, and a few spoonsful of stock : let it simmer gently for half an hour ; strain through a tamis, return into a clean stewpan, and add a sufficient quantity of coulis [thick sauce of pureed vegetables] to make up the requisite quantity, give it a boil, and season with cayenne, salt, a dust of sugar, and a little lemon juice.
Spanish Sauce - Sauce Espagnole
Slice four large onions, and put them into a stewpan with a little vinegar, half a pint of sherry, two slices of ham shred small, a small clove of garlic, a truffle chopped, two eschalots shred, a bay-leaf, three blades of mace, and half a pint of coulis: boil all slowly for a quarter of an hour, rub through a tamis ; season with cayenne and salt, and squeeze in a little lemon juice.