Tripe Fricassee

Ingredients

• as much sherry as will cover them
• an onion
• a blade of mace
• pepper
• ginger
• sweet herbs
• the juice of a small lemon
• half an anchovy cut small
• a gill of cream
• a little butter

Method

1. 1

   Cut tripe into small square pieces.

2. 2

   Put them into the stewpan with as much sherry as will cover them, with pepper, ginger, a blade of mace, sweet herbs, and an onion.

3. 3

   Stew for 15 minutes.

4. 4

   Take out the herbs and onion, and put in a little shred parsley, the juice of a small lemon, half an anchovy cut small, a gill of cream, and a little butter, or yolk of an egg.

5. 5

   Garnish with lemon.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 495. The excerpt below is the record exactly as published.

as much sherry as will cover them, with pepper, ginger, a blade of mace, sweet herbs, and an onion. Stew 15 minutes. Take out the herbs and onion, and put in a little shred parsley, the juice of a small lemon, half an anchovy cut small, a gill of cream, and a little butter

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