Continue to drain off and re-cover the tripe with successive
quantities of cold water, until the water at last boils up
quite clear, and ceases to give off a disagreeable odour.
Draw the sauce-pan to one side of the fire, and allow its
contents to simmer very slowly for five hours, keeping the
pan covered that the water may not boil away.
When done, add the salt, and the tripe is ready to
TRIPE WITH ONION SAUCE — BAKED TRIPE. 239
dress in any manner desired, or may be served simply as
it is.
Tripe with Onion Sauce. — Two pounds of boiled tripe,
three gills of milk, one half tea-spoonful of white pepper,
one Spanish onion✪ Tripe with Onion Sauce.
Cut the tripe into small irregular pieces. Put these into
a sauce-pan, cover them with the milk, and allow all to stew
over a slow fire for half an hour.
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 sauce-pan 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 tea-spoonful of salt, one half
tea-spoonful 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 discoloured thereby.
240 BREAKFAST DISHES.
Brain Cakes. — Brain of two calves' heads, two eggs, one
ounce of butter, one table-spoonful of chopped parsley, one
tea-spoonful of salt, one half tea-spoonful of pepper, one
salt-spoonful of powdered mace, four table-spoonfuls of
bread crumbs✪ Brain Cakes.
Throw the brains into a strong mixture of salt and water,
and let them remain in this for an hour.
Put them into a sauce-pan over the fire, cover them
with cold water, and allow them to boil 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 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.
Page 155 · 3 recipe records on this page
Presented as published in 1886. 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
Continue to drain off and re-cover the tripe with successive quantities of cold water, until the water at last boils up quite clear, and ceases to give off a disagreeable odour. Draw the sauce-pan to one side of the fire, and allow its contents to simmer very slowly for five hours, keeping the pan covered that the water may not boil away.
When done, add the salt, and the tripe is ready to
TRIPE WITH ONION SAUCE — BAKED TRIPE. 239
dress in any manner desired, or may be served simply as it is.
Tripe with Onion Sauce. — Two pounds of boiled tripe, three gills of milk, one half tea-spoonful of white pepper, one Spanish onion.
Cut the tripe into small irregular pieces. Put these into a sauce-pan, cover them with the milk, and allow all to stew over a slow fire for half an hour.
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 sauce-pan 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 tea-spoonful of salt, one half tea-spoonful 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 discoloured thereby.
Brain Cakes. — Brain of two calves' heads, two eggs, one ounce of butter, one table-spoonful of chopped parsley, one tea-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful of powdered mace, four table-spoonfuls 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 sauce-pan over the fire, cover them with cold water, and allow them to boil 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 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.
Records on this page
Tripe with Onion SauceBaked TripeBrain Cakes