Use the thick part of the tripe. If it has been in
pickle, wash it in cold water and put it into a stew-pan
with enough milk and water — in equal parts — to cover
it. Simmer gently for half an hour; then drain the
tripe, and season with salt and pepper. For each pound
melt three table-spoonfuls of butter on a plate ; and after
dipping the tripe in the butter and dredging it thickly
with flour, broil it over a hot fire for six minutes. Serve
very hot.
If the tripe has not been in pickle, cover it with hot
water, and simmer it for only ten minutes before season-
ing it and dipping it in butter.
Roast Ham, Stuffed.
Wash a large ham, and soak it for forty-eight hours in
water enough to cover it. In the morning place it on a
tin sheet in a large dripping-pan. Cover the entire ham
with a dough made of two quarts of flour and a generous
pint and a half of water, and bake slowly for five hours.
Make a dressing by soaking a quart of pieces of stale
bread in a generous pint of milk, seasoning it with salt
and pepper, and mixing it thoroughly with two eggs.
Take the ham from the oven, and remove the paste and
skin ; then score the top deeply, and fill the slits with
dressing. Spread over the ham such part of the dressing
as remains. Keturn the meat to the oven, and bake it
slowly for another hour. It will be delicious, hot or
cold, and especially nice, when hot, if served with cham-
pagne sauce or currant jelly sauce.
Roast Ham.
Wash a ham very carefully, and soak it for twenty-four
hours in two gallons of water and one pint of vinegar.
If it be put in soak in the morning, it will be ready for
VARIOUS MODES OF COOKING MEAT. 287
baking the next morning. When sufficiently soaked,
wipe it carefully. Now make a dough with two quarts
of flour and a generous pint of water. Roll this into a
sheet large enough to cover the ham ; fold the ham in
this, and place it on a meat-rack in the dripping-pan.
Bake in a moderate oven for six hours.
On taking from the oven, remove the paste and skin
the ham. Sprinkle the top of the ham with fine crumbs,
and return to the oven for half an hour.
TD
Roast Pig.
The pig should be about three weeks old. The butcher
draws and scrapes it. The cook must clean it in the
following manner : Cover the point of a wooden skewer
with a piece of soft cloth, and work the skewer into the
ears to clean out all the wax. Clean the dirt from the
nostrils in the same manner. Clean the lips, gums, and
tongue by scraping with a sharp knife and then wiping
with a soft cloth. Take out the eyes. Now clean the
vent near the tail by pushing a skewer, wound with cloth,
through the vent from the inside. Wash the pig in cold
water, being careful to get the throat free of blood.
Wipe dry, and rub a table-spoonful of salt on the inside
of the pig. ✪ Broiled Tripe
Page 150 · 4 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Use the thick part of the tripe. If it has been in pickle, wash it in cold water and put it into a stew-pan with enough milk and water — in equal parts — to cover it. Simmer gently for half an hour; then drain the tripe, and season with salt and pepper. For each pound melt three table-spoonfuls of butter on a plate ; and after dipping the tripe in the butter and dredging it thickly with flour, broil it over a hot fire for six minutes. Serve very hot.
If the tripe has not been in pickle, cover it with hot water, and simmer it for only ten minutes before seasoning it and dipping it in butter.
Roast Ham, Stuffed.
Wash a large ham, and soak it for forty-eight hours in water enough to cover it. In the morning place it on a tin sheet in a large dripping-pan. Cover the entire ham with a dough made of two quarts of flour and a generous pint and a half of water, and bake slowly for five hours. Make a dressing by soaking a quart of pieces of stale bread in a generous pint of milk, seasoning it with salt and pepper, and mixing it thoroughly with two eggs. Take the ham from the oven, and remove the paste and skin ; then score the top deeply, and fill the slits with dressing. Spread over the ham such part of the dressing as remains. Keturn the meat to the oven, and bake it slowly for another hour. It will be delicious, hot or cold, and especially nice, when hot, if served with champagne sauce or currant jelly sauce.
Roast Ham.
Wash a ham very carefully, and soak it for twenty-four hours in two gallons of water and one pint of vinegar. If it be put in soak in the morning, it will be ready for
baking the next morning. When sufficiently soaked, wipe it carefully. Now make a dough with two quarts of flour and a generous pint of water. Roll this into a sheet large enough to cover the ham ; fold the ham in this, and place it on a meat-rack in the dripping-pan. Bake in a moderate oven for six hours.
On taking from the oven, remove the paste and skin the ham. Sprinkle the top of the ham with fine crumbs, and return to the oven for half an hour.
TD
Roast Pig.
The pig should be about three weeks old. The butcher draws and scrapes it. The cook must clean it in the following manner : Cover the point of a wooden skewer with a piece of soft cloth, and work the skewer into the ears to clean out all the wax. Clean the dirt from the nostrils in the same manner. Clean the lips, gums, and tongue by scraping with a sharp knife and then wiping with a soft cloth. Take out the eyes. Now clean the vent near the tail by pushing a skewer, wound with cloth, through the vent from the inside. Wash the pig in cold water, being careful to get the throat free of blood. Wipe dry, and rub a table-spoonful of salt on the inside of the pig.
Records on this page
Broiled TripeRoast Ham, StuffedRoast HamRoast Pig