|
Classic
Cook Books
< last page | next page >
page 51
PIGEON STEW
Pick and wash the pigeons, stuff them with bread crumbs, parsley, pepper, salt
and butter mixed; dust with flour, and put into a pan to brown. Add butter and a
little soup-stock or gravy. Stew gently until tender. Before dishing add a glass
of wine if approved, if not, a little more stock, if the gravy has become too
thick.
TRIPE WITH MUSHROOMS
Clean and parboil tripe before cooking. When it is white and tender, cut it into
pieces suitable to fry; pepper and salt it, and dip it in flour or rolled
cracker, then drop it into hot bacon fat. When browned on both sides, take up
and make a gravy of some of the fat in which it was fried, a little flour, and a
wineglass of good vinegar. Pour this around the tripe and serve with mushrooms.
STEWED TRIPE, PLAIN
Cut a pound of tripe in long narrow pieces, lay it in a stew-pan and add a cup
of milk, or milk and water, a piece of butter as large as a hen's egg, a
tablespoonful of flour sifted in, a bunch of parsley, and a green onion, if
desired. Cook slowly for nearly two hours.
TO FRY TRIPE BROWN
It must be thoroughly boiled and tender, or no frying will make it good. Let it
be perfectly cold, cut it in pieces, roll each piece in salt, pepper and flour,
and fry brown in bacon grease. Frying tripe in lard makes it tasteless. When
nicely brown take it up, dredge a
< last page | next page >
Classic
Cook Books
|
