Tripe Eggs a la
From Cassell's dictionary of cookery, 1892
Serves 1
Serve immediately.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2027. The excerpt below is the record exactly as published.
ripe, Eggs a la. — Make a little roux with fiour and butter ; fry a few chopped onions cut square in the same stewpan before the roux is made brown. Moisten with some good boil- ing milk, with pepper and salt. Let the flour and onions be well done, and keep the sauce rather thick. Next have ten eggs boiled hard
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