Select two pounds of double tripe well cleaned and
blanched, cut in pieces of rather less than a quarter
of a pound each ; put in a clean stewpan with a pint
of milk and one of water, two teaspoonfuls of salt,
one of pepper, eight middle-sized onions✪ Stewed Tripe carefully
peeled. Set it on to boil, which it should do at first
rather fast, then simmer till done, which will be in
rather more than half an hour. Put it into a deep
dish or tureen, and serve with the milk and onions.
— Dainty Dishes : Lady Harriet St. Clair.
Pettitoes.
“ Boil them, the liver, and the heart, very gently
in a little water; then mince the meat fine, split the
feet, and simmer till they are tender ; thicken with
flour, butter, and a spoonful of cream ; add salt and
pepper, let it boil, pour it over a few sippets of bread,
and put the feet on the mince.”
Sausages.
“ The proper seasoning is salt, pepper, sage, sum-
mer savory, or thyme ; they should be one-third fat,
the remainder lean, finely chopped, and the season-
ings well mixed, and proportioned so that one herb
may not predominate over the others. If skins are
used, they cannot be prepared with too much care ;
but they are about as well made into cakes.”
52 TO KEEP SAUSAGE FRESH ALL THE YEAR.
To keep Sausage Fresh all the Year.
“Fry as if for present use; pack in stone jars, and,
if the grease that fries out of the meat is not suffi-
cient to cover it, pour over hot lard✪ To Keep Sausage Fresh All the Year so as to cover it,
and entirely exclude the air.”
White or Suet Pudding.
Two pounds of suet, four pounds of flour. Rub
the suet thoroughly in the flour, until well mixed.
Season with salt and pepper ; spice with a heaping
tablespoonful of cinnamon✪ White or Suet Pudding. Make little muslin bags
that will hold about a teacupful of the mixture. Fill
them, tie tightly, and boil slowly about half an hour.
Drain them off, and when dry spread out on shallow
dishes, and keep in a good cupboard. When desired
to use, take one or more, as may be required, re-boil
a while, then remove the muslin, and put the pudding
on a patty-pan or baking-dish, and set in the oven a
short time to brown. Send to the table hot. It is*
very nice to use for breakfast sometimes, taking the
place of sausages, hash, and kindred dishes.
To bake a Beef’s Heart.
Cut it open, remove the ventricles, and let it soak
an hour in lukewarm water. Wipe dry with a cloth,
and parboil for twenty minutes. Make a rich stuff-
ing, fill the heart with it, and secure it with a string.
Let it bake an hour and a half or two hours, with
half a pint of water✪ To Bake a Beef’s Heart in the pan. The gravy will not
need any thickening. Serve with currant or any
acid jelly, — Arthur' s Home Magazine. (By per)
LAMB'S HEAD.
53
Lamb’s Head.
« Soak the head well in cold water, and boil it sepa-
rately till very tender. Parboil the liver and lights,
mince them small, and stir them in a little of the
water in which they were boiled ; add seasoning✪ Lamb’s Head,
thicken with floured butter, and serve the head with
the mince around it.”
Little Pigs in Blankets. ✪ Little Pigs in Blankets
Page 21 · 7 recipe records on this page
Presented as published in 1887. 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
Select two pounds of double tripe well cleaned and blanched, cut in pieces of rather less than a quarter of a pound each ; put in a clean stewpan with a pint of milk and one of water, two teaspoonfuls of salt, one of pepper, eight middle-sized onions carefully peeled. Set it on to boil, which it should do at first rather fast, then simmer till done, which will be in rather more than half an hour. Put it into a deep dish or tureen, and serve with the milk and onions. — Dainty Dishes : Lady Harriet St. Clair.
Pettitoes.
“ Boil them, the liver, and the heart, very gently in a little water; then mince the meat fine, split the feet, and simmer till they are tender ; thicken with flour, butter, and a spoonful of cream ; add salt and pepper, let it boil, pour it over a few sippets of bread, and put the feet on the mince.”
Sausages.
“ The proper seasoning is salt, pepper, sage, summer savory, or thyme ; they should be one-third fat, the remainder lean, finely chopped, and the seasonings well mixed, and proportioned so that one herb may not predominate over the others. If skins are used, they cannot be prepared with too much care ; but they are about as well made into cakes.”
52 TO KEEP SAUSAGE FRESH ALL THE YEAR.
To keep Sausage Fresh all the Year.
“Fry as if for present use; pack in stone jars, and, if the grease that fries out of the meat is not sufficient to cover it, pour over hot lard so as to cover it, and entirely exclude the air.”
White or Suet Pudding.
Two pounds of suet, four pounds of flour. Rub the suet thoroughly in the flour, until well mixed. Season with salt and pepper ; spice with a heaping tablespoonful of cinnamon. Make little muslin bags that will hold about a teacupful of the mixture. Fill them, tie tightly, and boil slowly about half an hour. Drain them off, and when dry spread out on shallow dishes, and keep in a good cupboard. When desired to use, take one or more, as may be required, re-boil a while, then remove the muslin, and put the pudding on a patty-pan or baking-dish, and set in the oven a short time to brown. Send to the table hot. It is* very nice to use for breakfast sometimes, taking the place of sausages, hash, and kindred dishes.
To bake a Beef’s Heart.
Cut it open, remove the ventricles, and let it soak an hour in lukewarm water. Wipe dry with a cloth, and parboil for twenty minutes. Make a rich stuffing, fill the heart with it, and secure it with a string. Let it bake an hour and a half or two hours, with half a pint of water in the pan. The gravy will not need any thickening. Serve with currant or any acid jelly, — Arthur's Home Magazine. (By per.)
LAMB'S HEAD.
Lamb’s Head.
« Soak the head well in cold water, and boil it separately till very tender. Parboil the liver and lights, mince them small, and stir them in a little of the water in which they were boiled ; add seasoning, thicken with floured butter, and serve the head with the mince around it.”
Little Pigs in Blankets.
Records on this page
PettitoesStewed TripeTo Keep Sausage Fresh All the YearWhite or Suet PuddingTo Bake a Beef’s HeartLamb’s HeadLittle Pigs in Blankets