Take a nice rabbit, empty and wash it very well, and,
after drying it thoroughly, cut it up into small joints.
Have a small stew-pan, and put the butter in it to
get quite hot; peel and chop up the onions, and fry
them a very pale brown; add the pieces of rabbit, and
fry them on all sides; peel and chop up the apple,
which also add; stir in a teaspoonful of curry powder, a
pinch of salt, and mix them well with the meat; add
a teacupful of water, and stew for an hour. Dish with
a border of boiled rice round it.
Rice — to Boil.
To boil rice dry and light for curry, or even to use
with jam, requires a little care. Wash half a pound of
rice well, and put it into boiling water with a little
STEWING AND ROASTING OF MEAT.
53
salt. Let it boil for eight minutes, then drain it; pour
some cold water over it, and drain it again. Return
it to the sauce-pan; put the lid closely on, and let it
steam on a slow fire for a quarter of an hour. It will
then be found dry and light. Patna rice is best and
is also cheapest.
TRIPE TO CLEAN.
If the tripe cannot be got cleaned, empty and wash
it thoroughly with cold water; then put it in a pot
with cold water, in which there is a good piece of
soda; let it get hot, but on no account must it be
allowed to boil; then take it out and scrape it white.
Let it lie all night in cold water with a little butter
milk in it, and next day it will be ready to be
cooked.
TRIPE AND ONIONS.
3 11)3. Tripe. 3 Onions.
1 pint Milk. Flour, Pepper, and Salt.
Get the tripe cleaned by the butcher, if possible,
but wash it well. Put it on in a sauce-pan covered
with cold water, and bring it to the boil. When it
just boils, take out the pieces of tripe and put them
in a basin of cold water to wash again; take each
piece out on a table and scrape it well on both sides,
and cut it up in pieces about three inches square.
When well scraped, washed, and cut up, put it on
again, covered with cold water, and bring to the boil,
54
COOKERY.
and allow it to boil gently for five hours. It is ab-
solutely necessary to keep it boiling for this length of
time to make the tripe tender enough. Now pour oil
the water (which can be used to make soup), and
replace it with the milk, which bring to the boil.
Have the onions parboiled ; chop them up and add
them to the tripe and milk.
Put into a small basin a dessertspoonful of flour,
a little pepper and salt, and rub them smooth with a
little cold milk; add the flour, etc., to the sauce-pan
containing the tripe, and allow all to boil for a quarter
of an hour. Dish up and serve very hot.
Tripe is very nutritious and also very digestible,
taking a much shorter time to digest than any other
animal food, and is consequently an excellent food for
the convalescent.
The liquor in which tripe has been boiled makes
excellent potato or pea soup.
TRIPE STEWED.
8 lbs. Tripe✪ Tripe and Onions. Flour.
3 Onions. Pepper and Salt.
If the tripe is preferred brown, put into a stew-pan
an ounce of dripping, and make it quite hot; slice the
onions, and fry them in the dripping a brown colour;
sprinkle in a table-spoonful of flour, stir till quite mixed
and a little brown; now add three-quarters of a pint of
water, with pepper and salt, and the pieces of tripe
(prepared and cut up exactly as in the preceding recipe),
and stew gently for half an hour.
STEWING AND ROASTING OF MEAT.
65
Page 21 · 2 recipe records on this page
Presented as published in 1882. 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
Take a nice rabbit, empty and wash it very well, and, after drying it thoroughly, cut it up into small joints.
Have a small stew-pan, and put the butter in it to get quite hot; peel and chop up the onions, and fry them a very pale brown; add the pieces of rabbit, and fry them on all sides; peel and chop up the apple, which also add; stir in a teaspoonful of curry powder, a pinch of salt, and mix them well with the meat; add a teacupful of water, and stew for an hour. Dish with a border of boiled rice round it.
Rice — to Boil.
To boil rice dry and light for curry, or even to use with jam, requires a little care. Wash half a pound of rice well, and put it into boiling water with a little
salt. Let it boil for eight minutes, then drain it; pour some cold water over it, and drain it again. Return it to the sauce-pan; put the lid closely on, and let it steam on a slow fire for a quarter of an hour. It will then be found dry and light. Patna rice is best and is also cheapest.
TRIPE TO CLEAN.
If the tripe cannot be got cleaned, empty and wash it thoroughly with cold water; then put it in a pot with cold water, in which there is a good piece of soda; let it get hot, but on no account must it be allowed to boil; then take it out and scrape it white. Let it lie all night in cold water with a little butter milk in it, and next day it will be ready to be cooked.
TRIPE AND ONIONS.
3 11)3. Tripe. 3 Onions.
1 pint Milk. Flour, Pepper, and Salt.
Get the tripe cleaned by the butcher, if possible, but wash it well. Put it on in a sauce-pan covered with cold water, and bring it to the boil. When it just boils, take out the pieces of tripe and put them in a basin of cold water to wash again; take each piece out on a table and scrape it well on both sides, and cut it up in pieces about three inches square. When well scraped, washed, and cut up, put it on again, covered with cold water, and bring to the boil,
and allow it to boil gently for five hours. It is absolutely necessary to keep it boiling for this length of time to make the tripe tender enough. Now pour oil the water (which can be used to make soup), and replace it with the milk, which bring to the boil. Have the onions parboiled ; chop them up and add them to the tripe and milk.
Put into a small basin a dessertspoonful of flour, a little pepper and salt, and rub them smooth with a little cold milk; add the flour, etc., to the sauce-pan containing the tripe, and allow all to boil for a quarter of an hour. Dish up and serve very hot.
Tripe is very nutritious and also very digestible, taking a much shorter time to digest than any other animal food, and is consequently an excellent food for the convalescent.
The liquor in which tripe has been boiled makes excellent potato or pea soup.
TRIPE STEWED.
8 lbs. Tripe. Flour.
3 Onions. Pepper and Salt.
If the tripe is preferred brown, put into a stew-pan an ounce of dripping, and make it quite hot; slice the onions, and fry them in the dripping a brown colour; sprinkle in a table-spoonful of flour, stir till quite mixed and a little brown; now add three-quarters of a pint of water, with pepper and salt, and the pieces of tripe (prepared and cut up exactly as in the preceding recipe), and stew gently for half an hour.
Records on this page
Tripe and OnionsTripe Stewed