Tripe in White Sauce

Ingredients

• One quarter pound tripe
• one ounce butter
• one half ounce flour
• one half pint milk
• one pinch pepper
• one pinch salt

Method

1. 1

   Take one ounce of butter and melt it in a saucepan, add the flour, stir well together, then add by degrees the milk.

2. 2

   Stir till boiling, add the pepper and salt, then the boiled tripe.

3. 3

   Simmer all for fifteen minutes, when it is ready.

4. 4

   Serve on a very hot dish.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 189. The excerpt below is the record exactly as published.

Tripe in White Sauce. — One quarter pound tripe, one ounce butter, one half ounce flour, one half pint milk, one pinch pepper, one pinch salt

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