Tripe, Roasted
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons.
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 2029. The excerpt below is the record exactly as published.
Tripe, Roasted. — Take about a pound and a half of tripe, wash, and boil it in milk and w.ater for an hour. Cut it into two oblong pieces of equal size, spread on the fat side of one piece some good veal forcemeat, and lay upon it the other piece the fat side inwards. Eoll and skewer the tripe securely, and tie it round with thin string. Fasten it on the spit, put it down before a clear fire, dredge with flour, and baste liberally. When done enough, serve on a hot dish, and garnish with sliced lemon. Send melted butter to table
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