Lyonnaise Tripe

Ingredients

• about one pound of cooked tripe
• two tablespoonfuls of butter
• one of chopped onion
• one of vinegar
• salt
• pepper

Method

1. 1

   Cook onion in butter until yellow, add tripe, and season.

2. 2

   Serve on toast.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 174. The excerpt below is the record exactly as published.

Lyonnaise Tripe. About one pound of cooked tripe, cut in small pieces; two table-spoonfuls of butter, one of chopped onion, one of vinegar, salt, pepper. Put the onion and butter m a frying- pan, and when the onion turns yellow, put in the tripe. Cook five minutes. Season with the salt, pepper and vine- gar. Serve on slices of toast. Meat and Potato Sandwiches. Any kind of cold meat, cut in slices and seasoned with salt and pepper ; four large potatoes, two eggs, salt, pepper, one-fourth of a cupful of boiling milk, one table-spoonful of butter. Have the meat cut in thin slices and seasoned with salt and pepper. Pare, boil and mash the potatoes. Add the milk, butter, salt, pepper and one well-beaten egg. Cover the slices of meat on both sides with this preparation, and dip in well -beaten egg. Put in the frying-basket and fry till a light brown. Serve on a hot dish. Minced Veal and Eggs. One quart of cold veal, chopped rather coarse ; one tea- spoonful of lemon juice, one cupful of stock or water, two BREAKFAST AND TEA. 353 table-spoonfuls of butter, one teaspoonful of flour, salt, pep- per. Melt the butter in a frying-pan. Add the flour to it. Stir until smooth, and add the stock and seasoning. When it boils up, add the chopped veal. Heat thoroughly, and dish on slices of toast. Put a dropped egg in the centre of each slice, and serve very hot. Mutton, Rechauffe. Cut cold roasted or boiled mutton in slices about half an inch thick, and cover both sides with sauce made in this way : Put two table-spoonfuls of butter

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