Tripe (a la Lyonnaise). — When there is any tripe remaining from the previous day, it may be sent to table again prepared as follows: — Take a pound of cold boiled tripe, diy it well, and cut it in pieces an inch square. Dissolve two ounces of butter in an omelet-pan, slice a large onion into this, and fry it over a gentle fire until it is tender. Put the pieces of tripe with it, and also a table-spoonful of chopped parsley, a table-spoonful of vinegar, and a little pepper and salt. Heat all gently together for a minute, and serve immediately. Time, five or six minutes to fry the tripe and onions. Probable cost, tripe, 8d. per poimd. Sufficient for two or three persons. Tripe, Baked.— Take a pound of fresh dressed white tripe. Wash it in cold water, and cut into neat squares. Slice half a dozen onions, and fry them lightly in butter. Put them into an earthen baking-dish which has a closely-fitting lid, lay the tripe upon them, and sprinkle over it a large table-spoonful of flour and a little pepper and salt. Cover the whole "with milk, put on the lid, and bake the tripe in a moderate oven. When done enough, skim the fat from the top, and serve the tripe on a hot dish. Some cooks substitute cider for the milk, and also put a table- spoonful of Indian chutnee with the meat before baking it. Time to bake, about an hour and a half. Probable cost, tripe, 8d. per poimd. Sufficient for two or three persons. Tripe, Beef (see Beef Tripe), Tripe, Boiled.— Take two pounds of per- fectly clean dressed tripe. If there be time, soak it in milk for some hours before boUing, and if it should haj^pen that the milk turns sour, the acidity which the tripe will thus acquire will improve it rather than otherwise. If the tripe cannot be soaked, wash it in cold water, then cut it into pieces about three inches long and two broad. Put it into a saucepan, and cover with equal parts of cold milk and water. Let it boil, then add eight moderate- sized white onions, a table-spoonful of salt, and half a tea-spoonful of peppercorns. Cover the pan closely, and simmer the tripe gently until tender. Lift out the onions, mince them finely, and press them through a coarse sieve. Mix with them as much melted butter made with, milk instead of wate✪ Tripe with Onion Saucer as will make a thick sauce, and serve the tripe on a hot dish with the sauce poured over it, or, if j^referred, the sauce may be served separately in a tureen. Some cooks flavour the sauce with mustard and a little -vinegar. Time to boil, about two hours. Probable cost, tripe, 8d. per lb. Sufficient for five or six persons. Tripe, Curried.— IMince finely three or four large onions, put them in a stewpan with, two ounces of butter, and fry them until they are tender. Rub them through a sieve, and mix smoothly with the pulp a table-spoonful of ground rice and a table- spoonful of curry paste. Add gradually a pint of stock, and stir the sauce over the fire until it boils. Cut two pounds of fresh-dressed tripe✪ Curried Tripe into strips ; put it into the sauce with a little more stock, let it boil gently for an hom-, and remove the scum, carefully as it rises. Serve on a hot dish, and send rice boiled as for curry to table with it. Time to simmer the tripe, one hour. Probable cost, 8d. per pound. Sufficient for five or six persons.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Tripe (a la Lyonnaise). — When there is any tripe remaining from the previous day, it may be sent to table again prepared as follows: — Take a pound of cold boiled tripe, diy it well, and cut it in pieces an inch square. Dissolve two ounces of butter in an omelet-pan, slice a large onion into this, and fry it over a gentle fire until it is tender. Put the pieces of tripe with it, and also a table-spoonful of chopped parsley, a table-spoonful of vinegar, and a little pepper and salt. Heat all gently together for a minute, and serve immediately. Time, five or six minutes to fry the tripe and onions. Probable cost, tripe, 8d. per poimd. Sufficient for two or three persons. Tripe, Baked.— Take a pound of fresh dressed white tripe. Wash it in cold water, and cut into neat squares. Slice half a dozen onions, and fry them lightly in butter. Put them into an earthen baking-dish which has a closely-fitting lid, lay the tripe upon them, and sprinkle over it a large table-spoonful of flour and a little pepper and salt. Cover the whole "with milk, put on the lid, and bake the tripe in a moderate oven. When done enough, skim the fat from the top, and serve the tripe on a hot dish. Some cooks substitute cider for the milk, and also put a table- spoonful of Indian chutnee with the meat before baking it. Time to bake, about an hour and a half. Probable cost, tripe, 8d. per poimd. Sufficient for two or three persons. Tripe, Beef (see Beef Tripe), Tripe, Boiled.— Take two pounds of per- fectly clean dressed tripe. If there be time, soak it in milk for some hours before boUing, and if it should haj^pen that the milk turns sour, the acidity which the tripe will thus acquire will improve it rather than otherwise. If the tripe cannot be soaked, wash it in cold water, then cut it into pieces about three inches long and two broad. Put it into a saucepan, and cover with equal parts of cold milk and water. Let it boil, then add eight moderate- sized white onions, a table-spoonful of salt, and half a tea-spoonful of peppercorns. Cover the pan closely, and simmer the tripe gently until tender. Lift out the onions, mince them finely, and press them through a coarse sieve. Mix with them as much melted butter made with, milk instead of water as will make a thick sauce, and serve the tripe on a hot dish with the sauce poured over it, or, if j^referred, the sauce may be served separately in a tureen. Some cooks flavour the sauce with mustard and a little -vinegar. Time to boil, about two hours. Probable cost, tripe, 8d. per lb. Sufficient for five or six persons. Tripe, Curried.— IMince finely three or four large onions, put them in a stewpan with, two ounces of butter, and fry them until they are tender. Rub them through a sieve, and mix smoothly with the pulp a table-spoonful of ground rice and a table- spoonful of curry paste. Add gradually a pint of stock, and stir the sauce over the fire until it boils. Cut two pounds of fresh-dressed tripe into strips ; put it into the sauce with a little more stock, let it boil gently for an hom-, and remove the scum, carefully as it rises. Serve on a hot dish, and send rice boiled as for curry to table with it. Time to simmer the tripe, one hour. Probable cost, 8d. per pound. Sufficient for five or six persons.

Cassell's dictionary of cookery