Take one pound and a half of cleaned and blanched tripe, cut it in about two-inch squares ; put these in a sauce- pan with a pint and a half of good gravy or condensed broth, season with salt and pepper, add a bay- leaf, and let simmer for three-quarters of an hour on a slow fire, give it an occasional stir, and serve on a hot dish with grated cheese apart 889. TRIPE A LITALIENNE. Proceed in the same manner as for the Milannise. Peel two tomatoes ; squeeze out the water and rub them through a sieve ; add this pur^e to the tripe at the same time as the broth, and let it simmer for half an hour ; then pour in half a pint of green peas, a few fresh mush- rooms cut in slices, season with salt and pepper, simmer again for twenty minutes, stir occasionally, and serve with grated cheese apart. 340. TRIPE (CITIZEN STYLE). Pry in a stewpan with two ounces of butter one onion shred fine, a clove of garlic chopped very fine, and a slice of gammon cut in small dice; when these are properly browned sprinkle over three tablespoonfuls of fiour, stir with a wooden spoon, and fry for two or three minutes longer; then add one pint of broth, same quantity of French white wine, a small " bouquet garni," and two pounds of tripe cut in slices, as in the Milanaise. Boil, stir nicely, add salt and pepper to taste, cover the stewpan and let it simmer for an hour, giving it an occasional stir to prevent burning; then take out the "bouquet garni," IS8 PRACTICAL HOUSEHOLD COOKERY. sprinkle two handfuls of grated cheese over the con tents, stir it well, and serve on a hot dish with a little more grated cheese sprinkled on the top of it. One or two calves' feet properly boiled and boned will improve this dish if added at the same time as the tripe. 341. TRIPE A LA LTONNAISE. Melt three ounces of butter in a frying-pan, add three onions shred fine, and when beginning to brown put with it one pound and a half of tripe, cut as in No. 340; stir with a wooden spoon, fry for about twenty minutes, season with salt and pepper, and just before serving sprinkle a little finely chopped parsley with a few drops of French vinegar ; stir well, and serve on a hot dish. This tripe when cooked should be crisp and of a light- brown colour. 842. TRIPE AND ONIONS. Cook six onions in salt water; when done squeeze the water out of them and chop them fine. Meantime boil one pound and a half of tripe (cut as in the foregoing) in a pint and a half of fresh milk, and after an hour's ebullition, having given it an occasional stir to prevent the tripe burning, mix the onions with it, season with salt, pepper, and a little grated nutmeg, boil, stir, and serve. 84a ANOTHER TRIPE AND ONIONS. Proceed as above, but instead of milk use veal broth. ^ 844. TRIPE FRIED. Shred in the same shape as in the foregoing two pounds of tripe, dip these in frying batter and fry afterwards in PRACTICAL HOUSEHOLD COOKERY. 159 fat, properly heated for the purpose. When crisp and of a nice light-hrown colour, drain and serve on a hot dish, with a little tomato sauce in a sauce-boat apart. 845. SHEEP'S KIDNEYS GRILLED. Slit the kidneys lengthwise, without cutting through the sinew, remove the thin skin which covers them, and run them on a small skewer (two on each), then sprinkle with a little salt and pepper ; place these on a grid- iron over a clear fire with the open side downwards. When done brown turn them over, and let them remain three minutes longer ; after which, put them on a hot dish, draw the skewer away, and lay on each kidney a little cold mattre d'h6tel or cayenne butter, and serva 846. SHEEFS KIDNEYS STEWED WITH FINE HERBS.

AI-modernized reading of the original text

Take one pound and a half of cleaned and blanched tripe, cut it in about two-inch squares ; put these in a saucepan with a pint and a half of good gravy or condensed broth, season with salt and pepper, add a bay- leaf, and let simmer for three-quarters of an hour on a slow fire, give it an occasional stir, and serve on a hot dish with grated cheese apart 889. TRIPE A LITALIENNE. Proceed in the same manner as for the Milannise. Peel two tomatoes ; squeeze out the water and rub them through a sieve ; add this purée to the tripe at the same time as the broth, and let it simmer for half an hour ; then pour in half a pint of green peas, a few fresh mushrooms cut in slices, season with salt and pepper, simmer again for twenty minutes, stir occasionally, and serve with grated cheese apart. 340. TRIPE (CITIZEN STYLE). Pry in a stewpan with two ounces of butter one onion shred fine, a clove of garlic chopped very fine, and a slice of gammon cut in small dice; when these are properly browned sprinkle over three tablespoonfuls of fiour, stir with a wooden spoon, and fry for two or three minutes longer; then add one pint of broth, same quantity of French white wine, a small " bouquet garni," and two pounds of tripe cut in slices, as in the Milanaise. Boil, stir nicely, add salt and pepper to taste, cover the stewpan and let it simmer for an hour, giving it an occasional stir to prevent burning; then take out the "bouquet garni," sprinkle two handfuls of grated cheese over the contents, stir it well, and serve on a hot dish with a little more grated cheese sprinkled on the top of it. One or two calves' feet properly boiled and boned will improve this dish if added at the same time as the tripe. 3841. TRIPE A LA LYONNAISE. Melt three ounces of butter in a frying-pan, add three onions shred fine, and when beginning to brown put with it one pound and a half of tripe, cut as in No. 340; stir with a wooden spoon, fry for about twenty minutes, season with salt and pepper, and just before serving sprinkle a little finely chopped parsley with a few drops of French vinegar ; stir well, and serve on a hot dish. This tripe when cooked should be crisp and of a lightbrown colour. 842. TRIPE AND ONIONS. Cook six onions in salt water; when done squeeze the water out of them and chop them fine. Meantime boil one pound and a half of tripe (cut as in the foregoing) in a pint and a half of fresh milk, and after an hour's ebullition, having given it an occasional stir to prevent the tripe burning, mix the onions with it, season with salt, pepper, and a little grated nutmeg, boil, stir, and serve. 84a ANOTHER TRIPE AND ONIONS. Proceed as above, but instead of milk use veal broth. ^ 844. TRIPE FRIED. Shred in the same shape as in the foregoing two pounds of tripe, dip these in frying batter and fry afterwards in fat, properly heated for the purpose. When crisp and of a nice light-brown colour, drain and serve on a hot dish, with a little tomato sauce in a sauce-boat apart. 845. SHEEP'S KIDNEYS GRILLED. Slit the kidneys lengthwise, without cutting through the sinew, remove the thin skin which covers them, and run them on a small skewer (two on each), then sprinkle with a little salt and pepper ; place these on a grid- iron over a clear fire with the open side downwards. When done brown turn them over, and let them remain three minutes longer ; after which, put them on a hot dish, draw the skewer away, and lay on each kidney a little cold maître d'hôtel or cayenne butter, and serva 846. SHEEP'S KIDNEYS STEWED WITH FINE HERBS.

Practical household cookery