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Classic
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page 63
as they begin to show the least disposition to break. This is a root in great
request, and served up in a dish or plate, whole for the most part, with a bason
of melted butter. On which occasion it will be some addition to the potatoes to
set them before the fire till they are quite dry, and a little browned.
CHAP. IV.
OF FRYING.
OF BUTCHER'S MEAT.
To fry Tripe.
CUT your tripe into pieces about three inches long, dip them into the yolk of an
egg, and a few crumbs of bread, fry them of a fine brown, and then take them out
of the pan, and lay them in a dish to drain. Have ready a warm dish to put them
in, and send them to table, with butter and mustard in a cup.
To fry Beef-Steaks.
Take rump steaks, beat them very well with a roller, fry them in half a pint of
ale that is not bitter, and whilst they are frying, for your sauce, cut a large
onion small, a very little thyme, some parsley shred small, some grated nutmeg,
and a little pepper and salt; roll all together in a piece of butter,
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