PLACE in cold water, without salt, two pounds or three pounds of bacon, salt pork or mutton. Add a sausage or two, cut into pieces. When these boil, add a few potatoes, a cabbage, a carrot or two, and any green vegetable in season — such as French beans, peas or Brussels sprouts. Boil gently and let simmer for four hours, and serve. What meat is left over can be eaten cold next day, and what vegetables remain can be mixed together with a little butter or dripping and fried in the shape of a thick pancake. 148 HOT MEAT DISHES HOW TO COOK TRIPE 1 1 HIE tripe should be very white, and should be cut into nice pieces and placed in a stewpan with enough water to cover. Season well with salt and pepper, and add six finely sliced onions. Allow to cook gently for two hours. Strain away all liquor, and make a very good white sauce, with one ounce of butter, one tablespoonful of flour and a little milk. Stir this continuously until it boils ; then pour over the tripe and onions and allow all to simmer for half an hour. Add a little cream, if desired, which, of course, improves the sauce. % MACARONI PIE O WELL four ounces of pipe macaroni in milk ^ with a large onion. Put a layer at the bottom of a pie-dish, with some bits of butter and scraped Gloucester cheese sprinkled lightly over it. Cover the whole with well-seasoned beefsteak, then some more macaroni, then a fowl cut in joints and seasoned, and then another beefsteak. Cover the whole with macaroni, pieces of butter and grated cheese instead of crust. Bake in a slow oven. 149 THE DUDLEY RECIPES TO POACH MEAT OR FISH FT1HE definition of poaching is a boiling that does not boil. The term “ poach ” is extended to all slow processes of cooking which involve the use of a liquor. The time allowed for the cooking in each case must differ somewhat widely from the rest. The treatment of them all, how- ever, is subject to one unalterable principle — that the poaching liquor must not boil, although it should reach a degree of heat as near as possible to boiling point. Another principle is that large pieces of fish or poultry should be set to boil in cold liquor, after which it should be brought to the required tempera- ture as quickly as possible. The case may be the same with fillets of sole or poultry, which are poached almost dry, but all other preparations whose mode of cooking is poaching, gain by being immersed in liquor which has reached the required temperature beforehand. * * FOR BRAISING WHITE MEATS EXCEPT for veal sweetbread, which is always blanched before being braised, the meats or poultry should always be slightly stiffened and browned in butter on all sides. This is not essential 150 HOT MEAT DISHES in all cases, but if they undergo this process they dry less quickly.

AI-modernized reading of the original text

PLACE in cold water, without salt, two pounds or three pounds of bacon, salt pork or mutton. Add a sausage or two, cut into pieces. When these boil, add a few potatoes, a cabbage, a carrot or two, and any green vegetable in season — such as French beans, peas or Brussels sprouts. Boil gently and let simmer for four hours, and serve. What meat is left over can be eaten cold next day, and what vegetables remain can be mixed together with a little butter or dripping and fried in the shape of a thick pancake. HOW TO COOK TRIPE The tripe should be very white, and should be cut into nice pieces and placed in a stewpan with enough water to cover. Season well with salt and pepper, and add six finely sliced onions. Allow to cook gently for two hours. Strain away all liquor, and make a very good white sauce, with one ounce of butter, one tablespoonful of flour and a little milk. Stir this continuously until it boils ; then pour over the tripe and onions and allow all to simmer for half an hour. Add a little cream, if desired, which, of course, improves the sauce. % MACARONI PIE Boil four ounces of pipe macaroni in milk ^ with a large onion. Put a layer at the bottom of a pie-dish, with some bits of butter and scraped Gloucester cheese sprinkled lightly over it. Cover the whole with well-seasoned beefsteak, then some more macaroni, then a fowl cut in joints and seasoned, and then another beefsteak. Cover the whole with macaroni, pieces of butter and grated cheese instead of crust. Bake in a slow oven. TO POACH MEAT OR FISH The definition of poaching is a boiling that does not boil. The term “ poach ” is extended to all slow processes of cooking which involve the use of a liquor. The time allowed for the cooking in each case must differ somewhat widely from the rest. The treatment of them all, however, is subject to one unalterable principle — that the poaching liquor must not boil, although it should reach a degree of heat as near as possible to boiling point. Another principle is that large pieces of fish or poultry should be set to boil in cold liquor, after which it should be brought to the required temperature as quickly as possible. The case may be the same with fillets of sole or poultry, which are poached almost dry, but all other preparations whose mode of cooking is poaching, gain by being immersed in liquor which has reached the required temperature beforehand. * * FOR BRAISING WHITE MEATS EXCEPT for veal sweetbread, which is always blanched before being braised, the meats or poultry should always be slightly stiffened and browned in butter on all sides. This is not essential in all cases, but if they undergo this process they dry less quickly.

A second Dudley book of cookery and other recipes