Tripe, Scotch Fashion
From The "Queen" cookery books: Entrees, 1901
Serve in a wall of mashed potato.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Tripe, Scotch Fashion. — Tripe is usually looked on with aversion in England, though many of these same dainty people eat it with gusto at the table d’hote when disguised as gras double a la soubise ( i.e ., stewed and served with a rich onion sauce), d la Orlie, &c. Stew the tripe till perfectly tender, and let it get cold. Make ready a good veal forcemeat to which you have added a little very finely minced onion and an egg
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