Handbook of practical cookery

White Wine Whey.— One wine-glassful port wine, one half pint milk, one tea-spoonful sugar, one pinch grated nutmeg. * Directions for clarified fat, see p. 247. Place in a sauce-pan the milk, place the pan over the fire, and when the milk boils add the sugar and wine. Stir twice, then pour instantly through a fine piece of muslin into a small basin ; grate in the nutmeg, and serve very hot. Fried Tripe. — One quarter pound boiled tripe, one tablespoonful bread crumb, one pinch salt, one pinch pepper, two ounces dripping. Take the boiled tripe,* dry it well in a clean towel. Beat well on a plate the white of an egg ; mix well on a sheet of paper the bread crumb, pepper, and salt. Roll the piece of tripe well in the egg, then well in the seasoned bread crumb. Heat well in a frying-pan the dripping, and when the smoke rises place in the tripe, and fry it to a pale brown on both sides. This will take about six minutes. Drain it for a couple of minutes before the fire on a sheet of kitchenpaper. Serve on a very hot plate, and garnish with parsley. Tripe in White Sauce. — One quarter pound tripe, one ounce butter, one half ounce flour, one half pint milk, one pinch pepper, one pinch salt. Take one ounce of butter and melt it in a sauce-pan, add the flour, stir well together, then add by degrees the milk. Stir till boiling, add the pepper and salt, then the boiled tripe. Simmer all for fifteen minutes, when it is ready. Serve on a very hot dish. * See directions for boiling on page 238. INDEX. Aberffrau Buns, 226. Albert Pudding, 142. Alexandra Pudding, 165. Almond Gaufres, 220. Amber Pudding, 150. Anchovy Croquettes, 131. Anchovy Eggs, 227. Appleade, 287. Apple Dumplings, 155. Apple Fritters, 133, 265. Apple Hedgehog, 173. Apple Jelly, 251. Apple Pie, 198. Apple Pudding, 264. Apple Sauce, 177. Apple Transparency, 193. Apricot Marmalade, 252. Arrowroot Drink, 287. Arrowroot and Milk, 282. Arrowroot Pudding, 281. Asparagus Pure"e, 21. Aunt Martha's Pudding, 144. Baked Cheese, 280. Baked Fish, 271. Baked Onions, 111. Baked Tripe, 239. Bakewell Pudding, 168. Banana Fritters, 134. Barley Pudding, 262. Beef Olives, 90. Beef Salad, 124. Beefsteak Pie, 50. Belvoir Castle Buns, 225. Berlin Pudding, 169. Black Currant Cordial, 249. Black Currant Jam, 254. Blanquette of Veal, 53. Boiled Asparagus, 105. Boiled Beef, 47. Boiled Beefsteak Pudding, 49. Boiled Beets, 115. Boiled Cabbage, 107. Boiled Carrots, 108. Boiled Cod-fish, 33. Boiled Custard, 172. Boiled Fish, 293. Boiled Fowl, 48. Boiled Haricot Beans, 109. Boiled Heart, 276. Boiled Mutton, 46. Boiled Oatmeal, 237. Boiled Onions, 110. Boiled Parsnips, 113. Boiled Potatoes, 108. Boiled Rice, 237. Boiled Tripe, 238. Bone Soup, 258. Boudins, 81. Brain Cakes, 240. Braised Fillet of Veal, 59. Brandy Sauce, 179. Brazilian Stew, 277. Bread Berry, 288. Bread and Butter Pudding, 146. Bread Pudding, 263. Bread Sauce, 176. Breakfast Coffee, 242. Breast of Chicken, 292. Broiled Beefsteak, 77. Broiled Chicken, 77. Broiled Haddock, 36. Broiled Kidney, 76. Broiled Mackerel, 34. Broiled Oysters, 27. Browned Calf's Head, 65. Browned Rabbit, 60. Browned Sweet-Breads, 101. Brown Sauce, 176. Brown Soup, 12. Brown Stock, 9. Cabbage a-la-Mode, 112. Cabinet Pudding, 144. Calfs-foot Jelly, 191. Currant Cake, 217. Calf's Liver, 228. Currant Dumpling, 266.