Curried Tripe

Ingredients

• 1 lb. of tripe
• 5 lb. of Patna rice
• 1 onion
• Flour, sugar, and curry powder

Method

1. 1

   Put tripe in a saucepan of cold water and let it boil.

2. 2

   Immediately take it out of the water.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 39. The excerpt below is the record exactly as published.

1 onion o o\ Dessertspoonful of mint \ 1 oz. of flour \ o o\ Salt and pepper ) 2 4 Time required, about one hour and a half. Now we will show you how to Stew Breast or Neck of Lamb. 1. We take the lamb, put it on a board, and cut it up in small pieces, then wash it well in cold water, and put it in a saucepan with one quart of cold water. 2. We put the saucepan on the fire, and when it comes to the boil we must skim it well, and add about a teaspoon- ful of salt, and skim again ; then move the saucepan to the side of the fire, to simmer gently for half an hour. 3. We must now skim it well, and put in the pint of 'peas , and let all simmer half an hour longer. 4. We take the onion, peel it, and chop it, and the mint, up finely on a board, we add these to the stewed lamby and pepper to taste. 5. We mix one ounce of flour very smoothly in a cup, with a tablespoonful of water, and stir it into the saucepan to thicken the gravy. 6. We let it all simmer again for ten minutes. Lessons on Cooking Meat. Stewed Breast of Lamb. 9 9 7. For serving, we must carefully remove all grease (either with a spoon or by putting a piece of clean blotting- paper or whitey-brown paper on the top of the stew, which will absorb the grease), and turn the stew on to a hot dish ; the meat should be arranged in the centre, and the peas and gravy round. ico National Training School for Cookery. STEWS. Lesson No. 8. STEWED KNUCKLE OF VEAL Average cost of " Stewed Knuckle of Veal.1* INGREDIENTS. s. d. 4 lbs. of knuckle of veal 2 o £ lb. of rice o of 1 onion o o\ 5 of a teaspoonful of salt j 5 of a teaspoonful of pepper > o 1 1 tablespoonful of chopped parsley ) 2 2j If served with " Melted Butter sauce," i%d. ; Or with " Sharp Sauce" INGREDIENTS. d. \ pint of veal stock 1 onion o\ 1 shalot Ot 1 carrot oV 1 oz. butter 1 1 oz. flour o\ 1 teaspoonful of chopped parsley J 1 tablespoonful of vinegar > of Pepper and salt ) _3i Time required, about two hours, Now we will show you how to stew knuckle of veal 1. We take the four pounds of kmtckle of veal, wash it well in cold water, and put it in a saucepan with four pints of cold water ; put the saucepan over the fire, and when it boils we should add a teaspoonful of salt, and skim it well, and move the saucepan to the side of the fire, to simmer for tivo hours. N.B. — If the veal is to be served with "sharp sauce '* we omit the rice and- onion. For sharp sauce see below, No. 7. 2. We take one onion, peel it, and cut it in slices. 3. We take a quarter of a pound of rice, and wash it welL in two waters. Lessons on Cooking Meat. Stewed Knuckle of Veal i o i 4. We take two or three sprigs of parsley, wash it, dry it, and chop it up finely on a board ; there should be a table- spoonful 5. When the veal has simmered for one hour, we add the sliced onion, the rice, and salt and pepper, and let it simmer for om liour more. 6. We now add the chopped parsley. For serving, we place the veal on a hot dish, and pour the gravy and vege- tables round. N.B. — If liked, melted butter (see Sauces, Lesson No. 7), with a teaspoonful of chopped parsley in it, could be poured in addition over the veal. 7. For "sharp sauce," we take an onion and a shalot, peel them, and chop them up very finely on a board. 8. We take a carrot, wash it, scrape it clean with a knife, and chop it up finely. 9. We take a sprig or two of parsley, wash it, dry it, and chop it up finely. 10. We put one ounce of butter in a stewpan, and put it over the fire : we add the onion, shalot, and carrot, and let them fry in the butter for about five minutes — they must not burn ; we then add one ounce of flour, and half a pint of veal stock, and stir well till it boils and thickens. 11. Just before serving, we stir in a tablespoonful of vinegar and the chopped parsley. For serving knuckle of veal with sharp sauce, we place the veal on a hot dish, and pour the sauce over it. N.B. — The remainder of the stock, which is then not required, should be strained into a basin, and can then be used for soup. 102 National Training School for Cookery. TRIPE. Lesson No. i. CURRIED TRIPE. Average cost of " Ctcrried Tripe!9 INGREDIENTS. d. i lb. of tripe 8 5 lb. of Patna rice of i onion o\ Flour, sugar, and curry powder

Cook this with the app: pantry check, scaling, and the assistant.