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Miss Caldwell's book, 1757-1790
Page 38
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(38) A Ragou of Pallat's and sweet Breads Boil two Ox Pallats very tender and parboil some sweetbreads Cut them in long slices and fry them brown with some Cockscombs when they are all fry'd put them in a toss-pan with a pint of strong Gravie half a pint of White wine an anchovey a shallad and some sweet Herbs. let them boil half an hour with some blades of mace in it then Roul a little Butter and a little flour and thicken it up with it then put in half a pint of oysters. Garnish it Pickles
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(38) A Ragou of Pallat's and sweet Breads Boil two Ox Pallats very tender and parboil some sweetbreads Cut them in long slices and fry them brown with some Cockscombs when they are all fry'd put them in a toss-pan with a pint of strong Gravie half a pint of White wine an anchovey a shallad and some sweet Herbs. let them boil half an hour with some blades of mace in it then Roul a little Butter and a little flour and thicken it up with it then put in half a pint of oysters. Garnish it Pickles
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