Time required, about three hours.
Now we will show you how to make a Curry of Tripe.
1. We take one pound of tripe, put it in a saucepan of
cold water, and let it boil up. Immediately it boils take
it out of the water.
N.B. — This is called blanching.
2. We cut the tripe up into small pieces.
3. We take a saucepan and lay the pieces of tripe in it
and pour in sufficient cold water to cover the tripe.
4. We take a small onion and peel it, and cut it partially
through. •
5. We put the onion into the saucepan of tripe.
6. We put the saucepan on the fire, and when it boils
we must remove it to the side of the fire and let it simmer
for not less than two hours and a half.
7. After that time we try the tripe with a fork, and if it
is sufficiently cooked, it will be very tender.
8. We take the saucepan off the fire, and stand it on a
piece of paper on the table.
9. We take the pieces of tripe out with a fork, and put
them on a dish.
10. We take a small saucepan and put in it one ounce of
flozir, one dessertspoonfitl of curry pozvder, and half an ounce-
Lessons on Cooking Meat. — Curried Tripe. 103
of dripping, and mix them all well together with a wooden
spoon.
11. We add cold water, sufficient to make the above into
a stiff paste.
12. We now pour in half a pint of the liquor, in which
the tripe was boiled.
13. We put the saucepan on the fire, and stir the mixture
well until it boils and thickens. We must not let it get
lumpy.
14. We stir in a quarter of a teaspoonfid of brown sugar
and salt according to taste. We must now stand the
saucepan aside to get cool.
15. We take the onion which was boiled with the tripe,
and cut it in shreds and add it to the sauce.
16. When the sauce is a little cool, we put in the pieces
of tripe and just let them warm through.
17. We take a dish and warm it, and pour the tripe and
sauce on it, keeping it as much in the centre of the dish as
possible.
18. We take a teacupftd of Patna rice, wash it well in
two or three waters, and put it in a saucepan full of boiling
water. We must be sure the water is boiling. (N.B. — Rice
should be boiled in plenty of water.) We add to it a
saltspoonftd of salt.
19. We must let it boil from a quarter of an hour to.
twenty minutes, after that time, we must feel the rice to see
if it is soft.
20. When the rice is sufficiently cooked, we strain it off,:
and pour cold water over it.
21. We then put the rice back into the empty saucepan,
and stand the saucepan by the side of the fire to dry the
rice. The lid should be only half on the saucepan.
22. When the rice is quite dry we take it out of the
saucepan and arrange it round the tripe. It is now ready
for serving.
104 National Training School for Cookery.
TRIPE.
Lesson No. 2.
INGREDIENTS.
1 lb. of tripe✪ Curried Tripe
3 or 4 good-sized onions
1 pint of milk
Seasoning and flour . . .
s. d.
o 8
o 2
O 2^
I
Time required, about two hours and a half.
Now we will show you how to cook Tripe in Milk.
1. We take one pound of tripe, put it into a saucepan
of cold water to boil up and blanch. When it boils we
take it off the fire.
2. We put the tripe on a board and cut it in small pieces.
3. We take three or four good-sized onions, peel them
and cut them partially through.
Page 41 · 2 recipe records on this page
Presented as published in 1891. 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
Time required, about three hours.
Now we will show you how to make a Curry of Tripe.
1. We take one pound of tripe, put it in a saucepan of cold water, and let it boil up. Immediately it boils take it out of the water.
N.B. — This is called blanching.
2. We cut the tripe up into small pieces.
3. We take a saucepan and lay the pieces of tripe in it and pour in sufficient cold water to cover the tripe.
4. We take a small onion and peel it, and cut it partially through. •
5. We put the onion into the saucepan of tripe.
6. We put the saucepan on the fire, and when it boils we must remove it to the side of the fire and let it simmer for not less than two hours and a half.
7. After that time we try the tripe with a fork, and if it is sufficiently cooked, it will be very tender.
8. We take the saucepan off the fire, and stand it on a piece of paper on the table.
9. We take the pieces of tripe out with a fork, and put them on a dish.
10. We take a small saucepan and put in it one ounce of flour, one dessertspoonfitl of curry powder, and half an ounce
Lessons on Cooking Meat. — Curried Tripe. 103
of dripping, and mix them all well together with a wooden spoon.
11. We add cold water, sufficient to make the above into a stiff paste.
12. We now pour in half a pint of the liquor, in which the tripe was boiled.
13. We put the saucepan on the fire, and stir the mixture well until it boils and thickens. We must not let it get lumpy.
14. We stir in a quarter of a teaspoonful of brown sugar and salt according to taste. We must now stand the saucepan aside to get cool.
15. We take the onion which was boiled with the tripe, and cut it in shreds and add it to the sauce.
16. When the sauce is a little cool, we put in the pieces of tripe and just let them warm through.
17. We take a dish and warm it, and pour the tripe and sauce on it, keeping it as much in the centre of the dish as possible.
18. We take a teacupful of Patna rice, wash it well in two or three waters, and put it in a saucepan full of boiling water. We must be sure the water is boiling. (N.B. — Rice should be boiled in plenty of water.) We add to it a saltspoonful of salt.
19. We must let it boil from a quarter of an hour to. twenty minutes, after that time, we must feel the rice to see if it is soft.
20. When the rice is sufficiently cooked, we strain it off,: and pour cold water over it.
21. We then put the rice back into the empty saucepan, and stand the saucepan by the side of the fire to dry the rice. The lid should be only half on the saucepan.
22. When the rice is quite dry we take it out of the saucepan and arrange it round the tripe. It is now ready for serving.
104 National Training School for Cookery.
TRIPE.
Lesson No. 2.
1 lb. of tripe
3 or 4 good-sized onions
1 pint of milk
Seasoning and flour . . .
s. d.
o 8
o 2
O 2^
Time required, about two hours and a half.
Now we will show you how to cook Tripe in Milk.
1. We take one pound of tripe, put it into a saucepan of cold water to boil up and blanch. When it boils we take it off the fire.
2. We put the tripe on a board and cut it in small pieces.
3. We take three or four good-sized onions, peel them and cut them partially through.
Records on this page
Curried TripeTripe in Milk