Slewed Tripe

Ingredients

• one pound of fresh tripe
• one small onion
• one tablespoonful of butter
• one cupful of hot water
• one-half teaspoonful of Bovril
• salt
• pepper
• chopped parsley

Method

1. 1

   Parboil the tripe until tender and cut into pieces.

2. 2

   Cook minced onion in butter, add flour, then hot water with Bovril, salt, and pepper.

3. 3

   Add tripe and heat through, sprinkle with parsley before serving.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 18. The excerpt below is the record exactly as published.

pepper and salt. A piece of red pepper, cooked in a boiled dinner, is very nice. WALLED MEAT. Boil and mash four or five potatoes. Season well with salt, pepper and celery salt, and moisten with cream or butter and hot milk. Arrange in a border around a platter and put in the oven to keep hot while preparing a pint of minced meat in any sauce, brown, tomato or celery. Pour the meat into the centre Ol toes platter, and 4serve, at, once. MINCED MEATJON TOAS Pick over and chop any cold meat. Use gravy that was leit with the meat or make a tomato or creamy sauce. Substitute butter for the bacon fat unless the flavor of the latter is pre- ferred. There should be enough liquid to moisten the slices of toast on which the meat. is served. ROAST VELAVOUN CHO bo NW EO IN: Let this joint hang as long as possible without becoming tainted; while hanging dredge flour well over it to keep off the flies; wash the outside well before cooking,then flour it again, and put it down to a nice brisk fire at some little distance from it, so that it may become gradually warm through. Keep con- tinually basting, and about half an hour before serving draw it near to the fire so that it may become very brown. Sprinkle a little salt over the meat, pour off the dripping, add a little boiling water slightly salted, and strain over the joint. Serve with red-currant jelly and gravy in a tureen. Ask your Crocer for ’ PP Lard, HARPER Hams, Bacon andeselsases 49 232235335 55555 ¢ Enamel Lined Mincing : % 8 Machines * dy. As | Ce SSESEEE: See EELS: ae ee or tear the meat, but cuts it as with a knife ; it is impossible for any strings, sinew or gristle to pass through without being chopped clean and even. The best machine for making sausage, 109%" mince meat hash, croquettes and all salads. All inside parts are enamel-lined, and will not chip off. The enamel lin- ing does not hold the meat. Will chop one pound of meat per minute. gov 2030339222252 oe # Three sizes: No. 5 (family size), $1.78 ; Nomio, $2725% No. 22.52.98; JOHN MURPHY & CO. Y D2 tees OAH RIN Es OL <>, MIoNnTREA e GEE ee EVIE S 50 Mr. Thos, J. Grant, the ; ‘ well-known Concert Pia- orris Upright nist, has purchased a new 3 pedalled Piano FROM WW. H, LEACH, 49 Metcalfe St. The tone of the Morris is full and rich. ROAST LEG OF MUTTON. Procure a leg of mutton weighing five or six pounds, wipe it, and place it in a baking tin in a hot oven; let it roast for two hours; shortly before serving sprinkle a little salt on the meat, and see that it browns evenly. It should be well basted with the dripping which comes from it continually whilst cooking; when done, dish the meat, pour off the drip- ping from the tin, add some boiling water with a pinch of salt, stir it well, and strain it over the joint. SL EWE DAKE E: Parboil one pound of fresh tripe until tender, and cut in inch pieces. Cook one small onion minced fine in one tablespoonful of butter till slightly yellow, then add one tablespoonful of flour. When smooth pour in one cupful of hot water in which is dissolved one-half teaspoonful of Bovril, one saltspoontul of salt and a little pepper. Put in the tripe, and let it get thoroughly heated; sprinkle with chopped parsley

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