finely the onion ; heat the dripping in the stew-pan.
btir the meat, apple, and onion in the hot dripping
till a pale golden colour ; sprinkle over them the curry
and the flour, stirring till all is well mixed. Draw the
pan to the side of the fire, stir in the water gradually :
simmer gently for about an hour till the meat is quite
tender. Stir it frequently to prevent the flour sticking
to the pan. Serve with boiled rice.
When there are no apples, a small piece of rhubarb
may be used, or half a teaspoonful of vinegar or lemon
juice added with the water. Curry powder varies much
m strength.
Stewed Knuckle of Veal. — Required: i knuckle
^ r^Ce * 1 sma^ blade of mace ; 2 quarts
cold water ; y teaspoonful salt ; 1 pinch of pepper✪ Spanish Stew.
Break the knuckle into pieces ; place them in a
stew-pan with the water, mace, salt, and pepper ; bring
slowly to the boil; simmer from two to three hours
till tender. Wash the rice ; add it an hour before the
knuckle is ready. Add boiling water if more is
required. Alacaroni may be used instead of rice ; it
should be stewed for one and a half hours.
Stewed Lights. — Required: lights ; 1 onion ; 2
sprigs of parsley ; 1 oz. dripping ; 1 tablespoonful
flour ; i quart hot water ; 1 tablespoonful vinegar ; y.
teaspoonful salt ; 1 pinch pepper✪ Stewed Lights.
Skin and scald the onion ; wash the lights in cold
water and wipe them dry ; cut them into small pieces.
Melt the dripping in a large stew-pan; brown the
pieces well, stirring often. Pour the water into the
stewpan with the vinegar, pepper, and salt ; add the
onion and parsley. Bring to the boil ; simmer gently
for two hours. Break the flour with cold water ; allow
the stew to cool a little, add the flour and boil for
three minutes. Serve hot.
MEAT— STEWING.
75
stewed Tripe. — Required: i lb. tripe ; 3 onions >
, 0® Cl n>ilk?; I pinch of salt ; . pmch of
Cvthe tripe to soak all night in cold water ; next
dav wash it in warm water with a piece of soda u
dre size of a pea, bat do not let it soak in this, as the
tda Will harden the tripe. Place the tnpe in plenty
of cold water, bring to the boil ; if the waterdias m
pleasant smell pour it away and place t 1 -■
in cold water, bring to the boil ; repeat dns till he
trinp and water are quite sweet. 1 hen simmer gem y
for 'five to six hours till the tripe is thoroughly tender.
Skin and scald the onions, add them one hour before
fhe tripe is ready. Break the flour with the milk ; add
half a pint of the liquor the tripe has been boiled m
bring to the boil and boil five minutes. Chop the
onions ; cut the tripe into neat pieces, add to it t e
sauce with the pepper, and salt, and serve^ The
liquor tripe is boiled in is nutritious, and may be used
instead of water for some of the cheap soups
A little mustard relish (see recipe) may be taken
with stewed tripe. In England, tnpe is generally par-
boiled when sent from the butcher s. ,
Dressed Tripe. — Required: lb. boiled tripe,
i/ lb. fat bacon; >4 teaspoonful chopped parsley;
oz. flour; % pint of tripe liquor ; i dessert-
spoonful ketchup; % teaspoonful salt; % teaspoon- ✪ Stewed Tripe
Page 34 · 10 recipe records on this page
Presented as published in 1881. 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
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finely the onion ; heat the dripping in the stew-pan.
btir the meat, apple, and onion in the hot dripping
till a pale golden colour ; sprinkle over them the curry
and the flour, stirring till all is well mixed. Draw the
pan to the side of the fire, stir in the water gradually :
simmer gently for about an hour till the meat is quite
tender. Stir it frequently to prevent the flour sticking
to the pan. Serve with boiled rice.
When there are no apples, a small piece of rhubarb
may be used, or half a teaspoonful of vinegar or lemon
juice added with the water. Curry powder varies much
m strength.
Stewed Knuckle of Veal. — Required: i knuckle
^ r^Ce * 1 sma^ blade of mace ; 2 quarts
cold water ; y teaspoonful salt ; 1 pinch of pepper.
Break the knuckle into pieces ; place them in a
stew-pan with the water, mace, salt, and pepper ; bring
slowly to the boil; simmer from two to three hours
till tender. Wash the rice ; add it an hour before the
knuckle is ready. Add boiling water if more is
required. Alacaroni may be used instead of rice ; it
should be stewed for one and a half hours.
Stewed Lights. — Required: lights ; 1 onion ; 2
sprigs of parsley ; 1 oz. dripping ; 1 tablespoonful
flour ; i quart hot water ; 1 tablespoonful vinegar ; y.
teaspoonful salt ; 1 pinch pepper.
Skin and scald the onion ; wash the lights in cold
water and wipe them dry ; cut them into small pieces.
Melt the dripping in a large stew-pan; brown the
pieces well, stirring often. Pour the water into the
stewpan with the vinegar, pepper, and salt ; add the
onion and parsley. Bring to the boil ; simmer gently
for two hours. Break the flour with cold water ; allow
the stew to cool a little, add the flour and boil for
three minutes. Serve hot.
MEAT— STEWING.
75
stewed Tripe. — Required: i lb. tripe ; 3 onions >
, 0® Cl n>ilk?; I pinch of salt ; . pmch of
Cvthe tripe to soak all night in cold water ; next
dav wash it in warm water with a piece of soda u
dre size of a pea, bat do not let it soak in this, as the
tda Will harden the tripe. Place the tnpe in plenty
of cold water, bring to the boil ; if the waterdias m
pleasant smell pour it away and place t 1 -■
in cold water, bring to the boil ; repeat dns till he
trinp and water are quite sweet. 1 hen simmer gem y
for 'five to six hours till the tripe is thoroughly tender.
Skin and scald the onions, add them one hour before
fhe tripe is ready. Break the flour with the milk ; add
half a pint of the liquor the tripe has been boiled m
bring to the boil and boil five minutes. Chop the
onions ; cut the tripe into neat pieces, add to it t e
sauce with the pepper, and salt, and serve^ The
liquor tripe is boiled in is nutritious, and may be used
instead of water for some of the cheap soups
A little mustard relish (see recipe) may be taken
with stewed tripe. In England, tnpe is generally par-
boiled when sent from the butcher s. ,
Dressed Tripe. — Required: lb. boiled tripe,
i/ lb. fat bacon; >4 teaspoonful chopped parsley;
oz. flour; % pint of tripe liquor ; i dessert-
spoonful ketchup; % teaspoonful salt; % teaspoon-