best. Sprinkle it with salt and pepper,
rub with melted butter, and dredge
with flour before laying it upon a
broiler and lightly browning each side
over a clear fire. Put the tripe on a
hot platter and pour a little melted
butter over it. Serve at once, garnish-
ed with parsley and sliced lemon.
When tripe has been in pickle and is
to be broiled it should be rinsed in
cold water and stewed in part milk
and part water before it is seasoned
and broiled.
Tripe a la Lyonnaise. — Wash
in cold water 2 lbs. of nice white
honeycomb tripe. Put two quarts of
water in a saucepan with one tea-
spoonful of salt; when boiling put
in the tripe, let it boil slowly for ten
minutes, drain and dry with a clean
towel. Cut it in narrow strips one
inch in length. Put in a saucepan
one table-spoonful of butter and two
of olive oil. or three table-spoonfuls of
butter. When hot add two table-
spoonfuls of white onions cut in very
thin slices, cook eight minutes very
slowly till it becomes of a golden color.
Add the tripe, cook slowly, stirring
from time to time for fifteen minutes.
Season with one teaspoonful of salt,
one salt - spoonful of black pepper,
quarter of one of red pepper, one table-
spoonful of parsley, and at the very
last one table-spoonful of wine vine-
ga✪ Tripe a la Lyonnaiser.
Tripe a la Newburg. — Cut a pint
of the boiled tripe into inch squares.
Make the sauce of four table -spoon-
fuls of butter; put it in a pan over
a moderate fire. When the butter is
melted, put in the tripe and let it cook
slowly five minutes before adding three
table - spoonfuls of sherry and one of
brandy; salt and cayenne pepper to
taste. Let the mixture simmer five
minutes longer, then put in the yolks
of three eggs, which have been
beaten light, and stir in half a pint
of cream. As soon as it is heated
through, and the eggs are set, re-
move from the fire and serve as soon
as possible.
Tripe, Southern Way. — Put into a
saucepan a piece of butter the size
of a small egg, and when the butter is
melted add an onion cut into small
pieces and cook until it is browned;
then stir in a spoonful of flour. Grad-
ually add a cupful of stock and one
of stewed tomatoes. Add the tripe
cut into small squares and season
highly with salt, pepper, and a little
curry powder✪ Tripe, Southern Way. As soon as hot it is
ready to serve.
Tripe, Stewed. — For one cupful of
cut cooked tripe put one table-spoonful
of butter in a frying-pan and stir into
it a table-spoonful of flour. Stir until
it is frothy and cooked, but not brown-
ed. Add slowly half a pint of milk,
stirring all the while. Season with
half a teaspoonful of onion - juice,
some salt and cayenne pepper. Then
add the tripe, and toss it in the sauce
until it is heated through ; then serve.
Trout, Broiled. See Fish.
.. Fried.
.. in Shells.
.. Salad.
Truffles. See Vegetables.
Turbot a la Bechamel. See Fish.
.. k la Cr6me.
.. Boiled.
.. Broiled.
Turkeys. — The following recipes for
cooking turkeys will be found under
their respective headings as indicated :
Turkey, Force-meat for.
See Force-meats.
.. Roast Wild. See Game.
.. Boneless. See Poultry.
.. Broiled.
.. Galantine of.
.. Minced.
.. Roasted.
.. Sauces for.
.. Stuffing.
.. with Chestnut Stuf-
fing.
.. Salad. See Salads.
„ Soup. See Soups
Turnips
TURTLE
Tutti-frutti Ice-cream
Turnips. — The folic wing recipes for
cooking turnips will be found under
their respective headings as indi-
cated :
Page 436 · 2 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
best. Sprinkle it with salt and pepper, rub with melted butter, and dredge with flour before laying it upon a broiler and lightly browning each side over a clear fire. Put the tripe on a hot platter and pour a little melted butter over it. Serve at once, garnished with parsley and sliced lemon. When tripe has been in pickle and is to be broiled it should be rinsed in cold water and stewed in part milk and part water before it is seasoned and broiled.
Tripe a la Lyonnaise. — Wash in cold water 2 lbs. of nice white honeycomb tripe. Put two quarts of water in a saucepan with one teaspoonful of salt; when boiling put in the tripe, let it boil slowly for ten minutes, drain and dry with a clean towel. Cut it in narrow strips one inch in length. Put in a saucepan one table-spoonful of butter and two of olive oil. or three table-spoonfuls of butter. When hot add two tablespoonfuls of white onions cut in very thin slices, cook eight minutes very slowly till it becomes of a golden color. Add the tripe, cook slowly, stirring from time to time for fifteen minutes. Season with one teaspoonful of salt, one salt - spoonful of black pepper, quarter of one of red pepper, one tablespoonful of parsley, and at the very last one table-spoonful of wine vinegar.
Tripe a la Newburg. — Cut a pint of the boiled tripe into inch squares. Make the sauce of four table -spoonfuls of butter; put it in a pan over a moderate fire. When the butter is melted, put in the tripe and let it cook slowly five minutes before adding three table - spoonfuls of sherry and one of brandy; salt and cayenne pepper to taste. Let the mixture simmer five minutes longer, then put in the yolks of three eggs, which have been beaten light, and stir in half a pint of cream. As soon as it is heated through, and the eggs are set, remove from the fire and serve as soon as possible.
Tripe, Southern Way. — Put into a saucepan a piece of butter the size of a small egg, and when the butter is melted add an onion cut into small pieces and cook until it is browned; then stir in a spoonful of flour. Gradually add a cupful of stock and one of stewed tomatoes. Add the tripe cut into small squares and season highly with salt, pepper, and a little curry powder. As soon as hot it is ready to serve.
Tripe, Stewed. — For one cupful of cut cooked tripe put one table-spoonful of butter in a frying-pan and stir into it a table-spoonful of flour. Stir until it is frothy and cooked, but not browned. Add slowly half a pint of milk, stirring all the while. Season with half a teaspoonful of onion - juice, some salt and cayenne pepper. Then add the tripe, and toss it in the sauce until it is heated through ; then serve.
Trout, Broiled. See Fish.
.. Fried.
.. in Shells.
.. Salad.
Truffles. See Vegetables.
Turbot a la Bechamel. See Fish. .. k la Cr6me.
.. Boiled.
.. Broiled.
Turkeys. — The following recipes for cooking turkeys will be found under their respective headings as indicated : Turkey, Force-meat for.
See Force-meats.
.. Roast Wild. See Game.
.. Boneless. See Poultry.
.. Broiled.
.. Galantine of.
.. Minced.
.. Roasted.
.. Sauces for.
.. Stuffing.
.. with Chestnut Stuffing.
.. Salad. See Salads.
„ Soup. See Soups
Turnips
TURTLE
Tutti-frutti Ice-cream
Turnips. — The folic wing recipes for cooking turnips will be found under
their respective headings as indicated :
Records on this page
Tripe a la LyonnaiseTripe, Southern Way