Throw the onion into boiling water and boil it also for
half an hour. Take the onion when done from the water,
drain it thoroughly, and chop it very finely^
When the tripe has cooked in the milk the appointed
letigth of time, draw the saucepan aside from the fire and
stir into it the chopped onion. Season all with the pep-
per and" serve at once.
BaJced Tri^e.— Two pounds of boiled tripe, four
ounces of bread crumbs, two eggs, one-half pint of the
liquor in ■vi^hich the trjpe is boiled, one teaspoonful of salt,
one-half teaspoonful of pepper✪ Baked Tripe.
Cut the tripe into small irregular pieces, and put a
layer, a half inch deep, of it into the bottom of a deep dish.
Sprinkle over this a layer of the bread crumbs and a little
of the pepper and salt, and continue these alternating
layers of tripe, seasoning, and bread crumbs until the
material is all filled into the dish, leaving a last layer of
bread crumbs upon the top.
Put the eggs into a^ bowl and beat them until very
light. Add to'them the tripe liquor, stir these together
and pour the mixture over the tripe and bread crumbs in
the dish.
Place the dish in a moderate oven and let its contents
bake half an hour, when it must be served in the dish in
which it is prepared.
Notes — When the liquor in which the tripe is boiled is not avail-
able, milk or water may be substituted for it.
In boiling tripe the salt should never; be used until the tripe >«
done, otherwise it will be discolored thereby. .
Brain Cakes. — Brain of two calf s heads, two eggs,
one ounce of butter one tablespoonful of chopped pars-
BREAKFAST COFFEE.
219
ley, one teaspoonful of salt, one-half teaspoonful of pep-
per, one saltspoonful of powdered mace, four tablespoon-
fuls of bread crumbs.
Throw the brains into a strong mixture of salt and
water and let them remain in this for an hour.
Put them into a saucepan over the fire, cover them
with cold water and allow them to boif therein for twenty
minutes.
At the end of this time take them from the water,
chop them into rough pieces, place these in a bowl and
rub into them the butter. Add to the brains two table-
spoonfuls of the bread crumbs and season all with the
pepper, salt and mace.
When these are mixed sprinkle over the preparation
the chopped parsley and ^rop in upon it, the yolks of the
eggs.
Beat all well together, and flouring the hands slightly
to prevent sticking, form the mixture into small, flat,
round cakes.
Whip the whites of the eggs, dip the cakes into this,
roll them in the remainder of the bread crumbs, throw
them into hot clarified fat or lard for two minutes, when
done drain them for a moment upon a piece of kitchen
paper, and serve them in a folded napkin garnished with
sprigs of parsley.
TEAS, COFFEES AND CHOCOLATE.
Breakfast Coffee. — One tablespoonful of coffee
for each person, three gills of boiling water to each table-
spoonful of coff✪ Breakfast Coffeeee.
The coffee should be finely ground, then measured,
220 i'^-^ S, COFPEES A^/D CHOCOLA tE.
put it into tlie coffee pot and the boiling water poured
over it.
Put the pot over the fite, and let the coffee boil up,
when it should be drawn quickly aside from the blaze,
and when the gas arising from the grains of coff.ee have'
escajied, return the pot again to the fire, and let it again
boil up. Draw it aside from the fire, and let it stand for
five minutes to settle, when it is ready for the cups.
NpTES.— In making black or after dinner coffee, the quantity of
coifee allowed for each person should be the same, and the amount
of water added to e&ch. tablespoonful of coffee should be decreased
one-half.
Sugar and cream is usedjn breakfast coffee, but sugar only in black
coffee, with sometimes the addition of a spoonful of brandy to each
cup, and bilmed upon the sugar, or a few drops of lemon juice if the
flavor is liked, but these last always at the discretion of the drinker
and at table.
TEAS.
Page 96 · 4 recipe records on this page
Presented as published in 1902. 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
Throw the onion into boiling water and boil it also for half an hour. Take the onion when done from the water, drain it thoroughly, and chop it very finely.
When the tripe has cooked in the milk the appointed length of time, draw the saucepan aside from the fire and stir into it the chopped onion. Season all with the pepper and serve at once.
Baked Tripe.— Two pounds of boiled tripe, four ounces of bread crumbs, two eggs, one-half pint of the liquor in which the tripe is boiled, one teaspoonful of salt, one-half teaspoonful of pepper.
Cut the tripe into small irregular pieces, and put a layer, a half inch deep, of it into the bottom of a deep dish. Sprinkle over this a layer of the bread crumbs and a little of the pepper and salt, and continue these alternating layers of tripe, seasoning, and bread crumbs until the material is all filled into the dish, leaving a last layer of bread crumbs upon the top.
Put the eggs into a bowl and beat them until very light. Add to them the tripe liquor, stir these together and pour the mixture over the tripe and bread crumbs in the dish.
Place the dish in a moderate oven and let its contents bake half an hour, when it must be served in the dish in which it is prepared.
Notes — When the liquor in which the tripe is boiled is not available, milk or water may be substituted for it.
In boiling tripe the salt should never be used until the tripe is done, otherwise it will be discolored thereby. .
Brain Cakes. — Brain of two calf's heads, two eggs, one ounce of butter one tablespoonful of chopped parsley,
BREAKFAST COFFEE.
ley, one teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of powdered mace, four tablespoonfuls of bread crumbs.
Throw the brains into a strong mixture of salt and water and let them remain in this for an hour.
Put them into a saucepan over the fire, cover them with cold water and allow them to boif therein for twenty minutes.
At the end of this time take them from the water, chop them into rough pieces, place these in a bowl and rub into them the butter. Add to the brains two tablespoonfuls of the bread crumbs and season all with the pepper, salt and mace.
When these are mixed sprinkle over the preparation the chopped parsley and drop in upon it, the yolks of the eggs.
Beat all well together, and flouring the hands slightly to prevent sticking, form the mixture into small, flat, round cakes.
Whip the whites of the eggs, dip the cakes into this, roll them in the remainder of the bread crumbs, throw them into hot clarified fat or lard for two minutes, when done drain them for a moment upon a piece of kitchen paper, and serve them in a folded napkin garnished with sprigs of parsley.
TEAS, COFFEES AND CHOCOLATE.
Breakfast Coffee. — One tablespoonful of coffee for each person, three gills of boiling water to each tablespoonful of coffee.
The coffee should be finely ground, then measured,
220 i'^-^ S, COFPEES A^/D CHOCOLA tE.
put it into tlie coffee pot and the boiling water poured over it.
Put the pot over the fite, and let the coffee boil up, when it should be drawn quickly aside from the blaze, and when the gas arising from the grains of coffee have escaped, return the pot again to the fire, and let it again boil up. Draw it aside from the fire, and let it stand for five minutes to settle, when it is ready for the cups.
NpTES.— In making black or after dinner coffee, the quantity of coifee allowed for each person should be the same, and the amount of water added to each tablespoonful of coffee should be decreased one-half.
Sugar and cream is usedjn breakfast coffee, but sugar only in black coffee, with sometimes the addition of a spoonful of brandy to each cup, and bilmed upon the sugar, or a few drops of lemon juice if the flavor is liked, but these last always at the discretion of the drinker and at table.
TEAS.
Records on this page
Baked TripeTeasBrain CakesBreakfast Coffee