Artizan recipes

To serve arrange the rolls of tripe in a circle round mashed potato, spinach, or some other vegetable, and pour the sauce over and round. Tripe and Onions. Ingredients. One pound of Tripe. Three or four large Onions. One pint of Milk. One dessertspoonful of Flour. Pepper and Salt. Blanch the tripe — that is, put it on in cold water and let it come to the boil ; throw the water away. Cut it into neat oblong pieces. Peel the onions, and slice them Put the tripe and onions into a saucepan with one pint of milk. Let it simmer for not less than two hours. Take a dessertspoonful of flour, mix it to a paste with a little cold milk ; stir by degrees the paste into the hot milk, let it boil up and thicken, season to taste, and serve very hot. Tripe and Rice. Ingredients. Two pounds of Tripe. Two Onions. Two ounces of Fat or Butter. One quart of Milk or Broth. One and a half ounce of Rice. Pepper and Salt to taste. Cut the tripe up into convenient pieces of about two inches long and one inch broad, and blanch it, that is, put it on in cold water and just boil up, then strain away the water. Cut up the onions, and fry them in a stewpan in two ounces of fat or butter till they are soft ; then put the pieces of tripe into the stewpan, and add one quart of milk or broth, one and a half ounce of washed rice, a little pepper and salt, and let it all simmer together for one hour ; it must not boil, or it will curdle. Tripe and Tomatoes. Ingredients. Two pounds of Tripe. Two Onions and a bunch of Herbs. One pound of Tomatoes. Two ounces of Fat or Butter. One ounce of Flour. Cut up the tripe and blanch it ; cut up the onions, and fry them with the herbs in two ounces of fat or butter, and stir in the ounce of flour. Rub one pound of tomatoes through a sieve, put this into the stewpan with the fried onions, add the tripe and a little salt, then let it all simmer gently for one hour, and serve. Veal Cake. Ingredients. One pound of Veal Cutlet. Three eggs. Half a pound of fat Bacon. Parsley, Pepper, and Salt. A little grated Lemon-rind. One gill of Stock. Boil the eggs hard, and cut them in slices. Chop up the parsley and mix with the grated lemon-rind, the pepper and salt. Line a plain round mould with the slices of egg on the bottom. Cut up the veal into neat pieces, and put it in the mould in alternate layers with the bacon cut up and the slices of egg, sprinkling each layer with the seasoning. When the mould is full, pour in the stock; should the stock not be consistent enough, add two sheets of French gelatine ; make the stock from the bones and scraps of veal, flavour with soup vegetables ; cover over tightly with buttered paper, put a weight on the top, and bake in a slow oven for three or four hours. When quite cold, turn out and serve. Boiled Cowheel. Ingredients. One Cowheel. Water or Milk to cover it. Two tablespoonfuls of Flour. Chopped Onions. Pepper and Salt, and chopped Parsley. Cut up the Cowheel and wash it well, put it into a saucepan with enough milk or water to cover it, add the chopped onions, pepper and salt, let it boil for one hour. Mix two tablespoonfuls of flour with a little cold water and stir to the Cowheel to thicken the broth; let this cook for ten minutes; just before serving stir in some chopped parsley. COLD MEAT Curry. Ingredients.