Mode. — Put the sweetbread into a basin of hot water with a teaspoonful of salt and allow it to remain for half an hour. Slice and chop up the onion very finely, put it Veal. into a small frying pan with half the butter ; when it is well cooked, cut the sweetbreads into the size you require (about two inches square) and place them in the pan with the onion and the remainder of the butter, fry them for about fifteen minutes. When nearly cooked put in the champignons each rolled in flour, sprinkle freely with pepper and salt, pour over these the sherry and shake the pan well so as to prevent them burning ; allow it to simmer lor two or three minutes. Turn out into a hot entree dish, sprinkle with the parsley and serve at once. TRIPE. 257— HOW TO CLEAN TRIPE. Mode.— Nearly always you can get the tripe from the butchers ready for use ; should it not be partly boiled, you must wash it, cut away all the fat, soak in salt and water for one hour and a-half, dip in boiling water, then you can pick off any discolored parts ; put on to boil with about two quarts of water and two tablespoonfuls of salt ; boil for one hour and a-half, it is then ready to dress in any way you wish. 258~TRIPE CUTLETS. 1 lb. tripe Breadcrumbs 1 egg Flour Pepper and salt. Mode. — Cut the tripe into two-inch square pieces, dredge the flour over them, sprinkle with pepper and salt ; dip them into the egg well beaten, then into the bread- crumbs ; fry in boiling fat until a nice brown color. Serve a slice of lemon or a little tomato sauce 259— STEWED TRIPE AND ONIONS. 1 lb. tripe Milk 3 onions Flour Pepper and salt. Mode. — Cut the tripe into pieces about two inches square, peel and cut the onions each into four, put on in a saucepan with a pint of water, pepper and salt ; boil for one hour or until the onions are well cooked ; pour off nearly all the water, and add half a pint of milk, thicken with a little flour, allow to come to a boil ; it is then ready for use. Tripe. 260— FEICASSEE TEIPE. 1 lb. tripe 1 egg J pt. of milk 1 tablespoonful chopped par- Pe✪ Veal Mouldspper and salt sley. Mode. — Cut the tripe in pieces of about two inches square, put on to boil in the milk, add a glass of water ; allow to boil for about half an hour ; beat up the egg with the pepper and salt and chopped parsley, and add to the tripe ; allow it to boil for about five minutes ; if not thick enough thicken with a little flour. 261— TEIPE FEITTEES. 1 lb. tripe 2 tablespoonfuls flour 1 egg 2 eschalots Pepper and salt. Mode. — Beat up the egg and make a batter with the flour, cut the tripe into pieces of about three inches long and two inches wide ; chop up the eschalots very fine, sprinkle over the tripe, pepper and salt ; dip each piece into the batter ; have the pan ready with boiling fat ; drop each piece of tripe in and fry a nice golden brown. Serve hot. 262— TEIPE ESPAGNOLE. 1 lb. tripe Cayenne 1 large onion Butter 2 large tomatoes Salt.

AI-modernized reading of the original text

Mode. — Put the sweetbread into a basin of hot water with a teaspoonful of salt and allow it to remain for half an hour. Slice and chop up the onion very finely, put it Veal. into a small frying pan with half the butter ; when it is well cooked, cut the sweetbreads into the size you require (about two inches square) and place them in the pan with the onion and the remainder of the butter, fry them for about fifteen minutes. When nearly cooked put in the champignons each rolled in flour, sprinkle freely with pepper and salt, pour over these the sherry and shake the pan well so as to prevent them burning ; allow it to simmer for two or three minutes. Turn out into a hot entree dish, sprinkle with the parsley and serve at once. TRIPE. 257— HOW TO CLEAN TRIPE. Mode.— Nearly always you can get the tripe from the butchers ready for use ; should it not be partly boiled, you must wash it, cut away all the fat, soak in salt and water for one hour and a-half, dip in boiling water, then you can pick off any discolored parts ; put on to boil with about two quarts of water and two tablespoonfuls of salt ; boil for one hour and a-half, it is then ready to dress in any way you wish. 258—TRIPE CUTLETS. 1 lb. tripe Breadcrumbs 1 egg Flour Pepper and salt. Mode. — Cut the tripe into two-inch square pieces, dredge the flour over them, sprinkle with pepper and salt ; dip them into the egg well beaten, then into the breadcrumbs ; fry in boiling fat until a nice brown color. Serve a slice of lemon or a little tomato sauce 259— STEWED TRIPE AND ONIONS. 1 lb. tripe Milk 3 onions Flour Pepper and salt. Mode. — Cut the tripe into pieces about two inches square, peel and cut the onions each into four, put on in a saucepan with a pint of water, pepper and salt ; boil for one hour or until the onions are well cooked ; pour off nearly all the water, and add half a pint of milk, thicken with a little flour, allow to come to a boil ; it is then ready for use. Tripe. 260—FRICASSEE TRIPE. 1 lb. tripe 1 egg ½ pt. of milk 1 tablespoonful chopped par- Pepper and salt sley. Mode. — Cut the tripe in pieces of about two inches square, put on to boil in the milk, add a glass of water ; allow to boil for about half an hour ; beat up the egg with the pepper and salt and chopped parsley, and add to the tripe ; allow it to boil for about five minutes ; if not thick enough thicken with a little flour. 261—TRIPE FRITTERS. 1 lb. tripe 2 tablespoonfuls flour 1 egg 2 eschalots Pepper and salt. Mode. — Beat up the egg and make a batter with the flour, cut the tripe into pieces of about three inches long and two inches wide ; chop up the eschalots very fine, sprinkle over the tripe, pepper and salt ; dip each piece into the batter ; have the pan ready with boiling fat ; drop each piece of tripe in and fry a nice golden brown. Serve hot. 262—TRIPE ESPAGNOLE. 1 lb. tripe Cayenne 1 large onion Butter 2 large tomatoes Salt.

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Veal MouldsSweetbreads aux Champignon

Mrs. Maclurcan's cookery book