Eolla Cheese

Ingredients

• Divide about two pounds of prepared tripe
• into pieces three inches square
• Lay on each one of these a narrow strip of the skirts of beef
• A large tea-spoonful of salt
• half a tea-spoonful of white pepper

Method

1. 1

   Lay strips of beef on tripe, season with salt and pepper, roll up, tie with twine, boil until tender, press until cold, and slice before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1591. The excerpt below is the record exactly as published.

Divide about two pounds of prepared tripe into pieces three inches square, the rough side inwards. Lay on each one of these a narrow strip »f the skirts of beef ; cut fat and lean to- gether, and do not entirely cover the tripe with the beef. Season with pepper and salt, and roll the tripe up with the meat in it. Tie the roUs with twine, and sew the edges together. When the rolls are all made, drop them into a sauce- pan of boiling water, and let them boil softly until a straw will easily penetrate them. Take them up, drain them, lay them side by side in a dish, put a board with a weight upon them to press them, and let them remain until cold. Keep them in a pickle of vinegar and water, and before serving cut them into thin slices. A large tea-spoonful of salt and half a tea- spoonful of white peppe

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