Pettitoes
From The universal cookery book, 1887
A rich and hearty dish.
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 20. The excerpt below is the record exactly as published.
Pettitoes? No. It ain’t faint enough for pettitoes. It wants the stringiness of cocks’ heads. And I know it ain’t sausages. I’ll tell you what it is. It’s chitterlings ! ” “ No, it ain’t 1 ” cried Meg, in a burst of delight. “No, it ain’t 1" “ Why, what am I a-thinking of I ” said Toby, suddenly recovering STEWED TRIPE. 51 a position as near the perpendicular as it was possible for him to assume. “ I shall forget my own name next. It’s tripe.” Tripe it was; and Meg, in high joy, protested he should say, in half a minute more, it was the best tripe ever stewed. — The Chimes: Charles Dickens. Stewed Tripe. Select two pounds of double tripe well cleaned and blanched, cut in pieces of rather less than a quarter of a pound each ; put in a clean stewpan with a pint of milk and one of water, two teaspoonfuls of salt, one of pepper, eight middle-sized onions carefully peeled. Set it on to boil, which it should do at first rather fast, then simmer till done, which will be in rather more than half an hour. Put it into a deep dish or tureen, and serve with the milk and onions. — Dainty Dishes : Lady Harriet St. Clair. Pettitoes. “ Boil them, the liver, and the heart, very gently in a little water; then mince the meat fine, split the feet, and simmer till they are tender ; thicken with flour, butter, and a spoonful of cream
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Cook this with the app: pantry check, scaling, and the assistant.