Toad in the Hole.
1 lb. of good beef steak ; cut, at least, an inch thick ; place in a
n-i-eased baking tin, some of them standing on edge. Make batter
with 2 eggs, 1 pint milk, 2 tublespoonfuls of flour, and a pinch of salt✪ Toad in the Hole.
Pour this into tin, taking care tliab the two. or tlireo coiitro pieces of
meat have their ‘‘lieads” aliovo the batter. Bake Iionr.
To Clean Tripe.
Wash thorouglily in cold water. Put il in a pot with cold water
in which there is a good joiece of soda. Let it get hot, but don’t allow
to boil. Take it out, and scrape it white. Let it lie all night in cold
•w'ater w-ith a little butter milk in it, and ue\t day it will be ready
for cooking.
Tripe and Onions.
Wash in clean water, and put- it on with plenty cold w'ater, and
let it boil' for il hours 07- longer Take it out ; cut tripe into neat
pieces, and boil again for fully hour in milk, to which has been
added a little flour (which has been fii’st mixed smoothly in cold Avater
or milk), and 2 large onions✪ Tripe and Onions cut into joieces. Stir occasioually, taking-
core that the liouid is not all dned up before taking it off the fire.
Tripe, Baked.
Take 1 lb. Avell-cooked tripe and cut into strip.?. Place some of
these into well-greased pie-di.sh. Spriidvle over some bread crumbs,
some more tripe, and so on till dish is full. Beat up 2 good-sized
eggs, very thoroughly ; add a breakfastcupful milk, or liquor in
which the tripe ivas boiled, and a pinch pepper and .salt. Pour this
very sloAvly into pie-dish, bireak some pieces of butter✪ Tripe, Baked over top, and
bake in moderate oven till firm to touch and of a nice golden coloui
56
TRIED FAVOURITES COOKERY BOOK.
Tripe, Dressed.
Best pieces of tripe are kept for this dish. Cut into strips about
2 inches broad. Lay one strip on board ; on that place a strip of
bacon, not too lean 3 on that strew a little of a mixture which has
been prepared (a little salt and pepper and finely-chopped onions
mixed). Then roll up tripe, and tie each roll, placing them as tie<l in a
little of the stock in which the tripe was boiled. When cooked, set the
rolls edgeways, and on tops of piles place a little carrot (boiled and
mashed), and garnish each further with a tiny piece of parsley.
Tripe, Fried in Batter.
Batter — 3 tablespoonfuls flour and 2 tablespoonfuls bread crumbs
mixed. Beat up 1 egg, and add | pint milk. Then stir very grad-
ually into flour and crumbs. Season, and let it stand 1 hour before
using. Dip pieces of cooked tripe, into batter, and fry in hot fat.
Garnish with parsle}^
Veai Cutlets.
1^ lb. Fillet of Veal, i lb. Bacon, 1 Egg, i lb. Bread Crumbs, ^ teaspoonful
grated Lemon Bind, Salt and Pepper✪ Veal Cutlets.
Trim flllets, season slightly. Add seasoning and lemon rind to
crumbs. Egg and bread-crumb the flllets. Fry 5 minutes in boiling
fat, and serve with a piece of bacon, -rolled and grilled, on each. Serve
with brown gravy or tomato sauce.
Veal and Ham Patties.
1 lb. of Veal off fillet, ^ lb. cooked Ham; Pepper and Salt to season; juice
of Lemon or Rind, 2 boiled Eggs✪ Veal and Ham Patties.
Page 60 · 5 recipe records on this page
Presented as published in 1909. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Toad in the Hole.
1 lb. of good beef steak ; cut, at least, an inch thick ; place in a
n-i-eased baking tin, some of them standing on edge. Make batter
with 2 eggs, 1 pint milk, 2 tublespoonfuls of flour, and a pinch of salt.
Pour this into tin, taking care tliab the two. or tlireo coiitro pieces of
meat have their ‘‘lieads” aliovo the batter. Bake Iionr.
To Clean Tripe.
Wash thorouglily in cold water. Put il in a pot with cold water
in which there is a good joiece of soda. Let it get hot, but don’t allow
to boil. Take it out, and scrape it white. Let it lie all night in cold
•w'ater w-ith a little butter milk in it, and ue\t day it will be ready
for cooking.
Tripe and Onions.
Wash in clean water, and put- it on with plenty cold w'ater, and
let it boil' for il hours 07- longer Take it out ; cut tripe into neat
pieces, and boil again for fully hour in milk, to which has been
added a little flour (which has been fii’st mixed smoothly in cold Avater
or milk), and 2 large onions cut into joieces. Stir occasioually, taking-
core that the liouid is not all dned up before taking it off the fire.
Tripe, Baked.
Take 1 lb. Avell-cooked tripe and cut into strip.?. Place some of
these into well-greased pie-di.sh. Spriidvle over some bread crumbs,
some more tripe, and so on till dish is full. Beat up 2 good-sized
eggs, very thoroughly ; add a breakfastcupful milk, or liquor in
which the tripe ivas boiled, and a pinch pepper and .salt. Pour this
very sloAvly into pie-dish, bireak some pieces of butter over top, and
bake in moderate oven till firm to touch and of a nice golden coloui
56
TRIED FAVOURITES COOKERY BOOK.
Tripe, Dressed.
Best pieces of tripe are kept for this dish. Cut into strips about
2 inches broad. Lay one strip on board ; on that place a strip of
bacon, not too lean 3 on that strew a little of a mixture which has
been prepared (a little salt and pepper and finely-chopped onions
mixed). Then roll up tripe, and tie each roll, placing them as tie<l in a
little of the stock in which the tripe was boiled. When cooked, set the
rolls edgeways, and on tops of piles place a little carrot (boiled and
mashed), and garnish each further with a tiny piece of parsley.
Tripe, Fried in Batter.
Batter — 3 tablespoonfuls flour and 2 tablespoonfuls bread crumbs
mixed. Beat up 1 egg, and add | pint milk. Then stir very grad-
ually into flour and crumbs. Season, and let it stand 1 hour before
using. Dip pieces of cooked tripe, into batter, and fry in hot fat.
Garnish with parsle}^
Veai Cutlets.
1^ lb. Fillet of Veal, i lb. Bacon, 1 Egg, i lb. Bread Crumbs, ^ teaspoonful
grated Lemon Bind, Salt and Pepper.
Trim flllets, season slightly. Add seasoning and lemon rind to
crumbs. Egg and bread-crumb the flllets. Fry 5 minutes in boiling
fat, and serve with a piece of bacon, -rolled and grilled, on each. Serve
with brown gravy or tomato sauce.
Veal and Ham Patties.
1 lb. of Veal off fillet, ^ lb. cooked Ham; Pepper and Salt to season; juice
of Lemon or Rind, 2 boiled Eggs.