Curried Tripe
From Cassell's dictionary of cookery, 1892
Serves 6
Serve with boiled rice. Time to simmer: one hour. Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2026. The excerpt below is the record exactly as published.
three or four large onions, put them in a stewpan with, two ounces of butter, and fry them until they are tender. Rub them through a sieve, and mix smoothly with the pulp a table-spoonful of ground rice and a table- spoonful of curry paste. Add gradually a pint of stock, and stir the sauce over the fire until it boils. Cut two pounds of fresh-dressed tripe
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