FRIED TRIPE. — Cut the tripe in squares, dip in beaten ^^%, to
which has been added a seasoning of s^lt and pepper, then dip in
flour✪ Fried Tripe and fry in very hot lard. When a light brown, drain on soft
paper, and serve. — ^^Mrs. Abner Grant, Sherman, 111.
VARIATION I.— Parboil until tender, put 2 tablespoons of
butter in a frying-pan and when light brown, put in the tripe and
fry until brown, turning often. Place butter size of an egg on a
warm pan and when melted, add 2 tablespoons of chili sauce. Put
the tripe into this dressing, and serve. — Eloise Jennings, Winnetka,
III.
TRIPE STEW.^Cut fresih tripe into pieces about 5 inches
long and 4-wide. Place on the stove in just enough hot water to
cover. Cut up 6 or 7 onions in fine shavings, adding them to the
tripe. Let the water simmer slowly away. Add a paste made of
milk, thickened with flour✪ Tripe Stew, a piece of butter, salt and pepper. Let
them aU boil up 2 or 3 times. — Mrs. C. J. Jeffries, Winnetka, 111.
COOK COUNTY COOK BOOK 349
VEAL
BONELESS BIRDS.— Cut up veal, or leaf steak in pieces
about 2 inches square, and pound each piece until it is quite flat.
Dust all with pepper and salt, and lay on each piece a strip of bacon,
roll it up and tie with string, dip each piece in flour and brown in a
mixture of butter and dripping; when birds have become brown
pour on enough water to cover tihem; let them simmer gently about
2 hrs., thicken gravy with a little flour✪ Boneless Veal Birds. Serve hot. — ^Mrs. H. A,
Klein, 12 E. ASth St., Chicago, 111.
"VEAL BEWITCHED."— Chop very fine 3 lbs. of veal taken
from the leg, % lb. salt pork, 1 cup of bread crumbs. 3 teaspoons of
salt, 1 of black pepper, a scant 14 teaspoon of cayenne, and a pinch
of cloves; work in thoroughly 2 raw eggs✪ Veal Bewitched and put in mould or ket-
tle, cover tightly, and steam 3 hrs.; remove from the fire and put in
the oven a short time to dry; leave the oven d'oor open. When
cold, turn out, cut in thin slices, and serve. — Eloise Jennings, Win-
netka, 111.
STUFFED BREAST OF VEAL.— Make an incision between
the ribs and the meat to form a cavity in which to place the stuf-
fing. Make a stuffing of 1 cup of bread crumbs, J4 lb. of fat salt
pork, 1 teaspoon of sweet marj-oram, 1 teaspoon of thyme, 1 tea-
spoon of salt, J4 teaspoon pepper. The pork should be chopped
very fine, and will make about a large tablespoonful. Butter ma\'
be used in its place, if preferred. Roast the same as plain veal. —
Mrs. Chas. Horn, 1024 La Salle Ave., Chicago, 111.
VEAL CHICKEN OR RABBIT BONDINETTES.— To a lb.
of finely-minced meat add ^4 of a lb. of mashed potatoes; season
W'ith salt and pepper, and moisten uitfh a gravy made from the
bones of the cold meat✪ Veal Chicken or Rabbit Bondinettes. Press the minced meat into well-buttered
cups and bake for 20 minutes. Turn it out on a dish, pour a little
brown gravy around, and stick a sprig of parsley into each bondi-
nette. — Mrs. C. J. Jeffries, Winnetka, 111.
DANISH VEAL CHOPS.— Take the chops off of the leg,
spread on each one parsley, salt and pepper, roll up, tie with a
string or run through with a toothpick. Put butter in a frying-pan✪ Danish Veal Chops.
let it get brown. Put in the veal chops and let brown, add milk or
350 MEATS
cream enough to half cover, and turn the dhops over. Season, and
serve. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111,
Page 240 · 8 recipe records on this page
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FRIED TRIPE. — Cut the tripe in squares, dip in beaten ^^%, to
which has been added a seasoning of s^lt and pepper, then dip in
flour and fry in very hot lard. When a light brown, drain on soft
paper, and serve. — ^^Mrs. Abner Grant, Sherman, 111.
VARIATION I.— Parboil until tender, put 2 tablespoons of
butter in a frying-pan and when light brown, put in the tripe and
fry until brown, turning often. Place butter size of an egg on a
warm pan and when melted, add 2 tablespoons of chili sauce. Put
the tripe into this dressing, and serve. — Eloise Jennings, Winnetka,
III.
TRIPE STEW.^Cut fresih tripe into pieces about 5 inches
long and 4-wide. Place on the stove in just enough hot water to
cover. Cut up 6 or 7 onions in fine shavings, adding them to the
tripe. Let the water simmer slowly away. Add a paste made of
milk, thickened with flour, a piece of butter, salt and pepper. Let
them aU boil up 2 or 3 times. — Mrs. C. J. Jeffries, Winnetka, 111.
COOK COUNTY COOK BOOK 349
VEAL
BONELESS BIRDS.— Cut up veal, or leaf steak in pieces
about 2 inches square, and pound each piece until it is quite flat.
Dust all with pepper and salt, and lay on each piece a strip of bacon,
roll it up and tie with string, dip each piece in flour and brown in a
mixture of butter and dripping; when birds have become brown
pour on enough water to cover tihem; let them simmer gently about
2 hrs., thicken gravy with a little flour. Serve hot. — ^Mrs. H. A,
Klein, 12 E. ASth St., Chicago, 111.
"VEAL BEWITCHED."— Chop very fine 3 lbs. of veal taken
from the leg, % lb. salt pork, 1 cup of bread crumbs. 3 teaspoons of
salt, 1 of black pepper, a scant 14 teaspoon of cayenne, and a pinch
of cloves; work in thoroughly 2 raw eggs and put in mould or ket-
tle, cover tightly, and steam 3 hrs.; remove from the fire and put in
the oven a short time to dry; leave the oven d'oor open. When
cold, turn out, cut in thin slices, and serve. — Eloise Jennings, Win-
netka, 111.
STUFFED BREAST OF VEAL.— Make an incision between
the ribs and the meat to form a cavity in which to place the stuf-
fing. Make a stuffing of 1 cup of bread crumbs, J4 lb. of fat salt
pork, 1 teaspoon of sweet marj-oram, 1 teaspoon of thyme, 1 tea-
spoon of salt, J4 teaspoon pepper. The pork should be chopped
very fine, and will make about a large tablespoonful. Butter ma\'
be used in its place, if preferred. Roast the same as plain veal. —
Mrs. Chas. Horn, 1024 La Salle Ave., Chicago, 111.
VEAL CHICKEN OR RABBIT BONDINETTES.— To a lb.
of finely-minced meat add ^4 of a lb. of mashed potatoes; season
W'ith salt and pepper, and moisten uitfh a gravy made from the
bones of the cold meat. Press the minced meat into well-buttered
cups and bake for 20 minutes. Turn it out on a dish, pour a little
brown gravy around, and stick a sprig of parsley into each bondi-
nette. — Mrs. C. J. Jeffries, Winnetka, 111.
DANISH VEAL CHOPS.— Take the chops off of the leg,
spread on each one parsley, salt and pepper, roll up, tie with a
string or run through with a toothpick. Put butter in a frying-pan.
let it get brown. Put in the veal chops and let brown, add milk or
350 MEATS
cream enough to half cover, and turn the dhops over. Season, and
serve. — Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111,