Tripe and Bacon Stew
From The official handbook for the National Training School for Cookery, 1891
Serve with vegetables in the center.
Presented as published in 1891. 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 official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 42. The excerpt below is the record exactly as published.
a pint of stock, and put the stewpan on the fire. 16. When it just boils we remove the stewpan to the side of the fire, and let the contents simmer gently for two hours. 17. After that time we take out the rolls of tripe and put them on a plate. 18. We take a strainer, hold it over a basin, and strain the stock. 19. We put two ounces of butter into another stewpan, and put it on the fire to melt. 20. When the butter is melted we add to it one omice of flour, and mix them smoothly together. 21. We now add the stock, and stir it over the fire until it boils and thickens. 22. We take half a lemon and squeeze the juice of it into the sauce. N.B. — We must be careful not to let a.nyf>ij>s fall in. io8 National Training School for Cookery. 23. We also stir in one tablespoonful of Harvey sauce, and one tablespoonful of mushroom ketchup, and season the sauce with pepper and salt
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