THE CHINA MAIL, APRIL 20, 1937.
STRIPE COOKING CAN BE AN
【NTERNATIONAL cookery makes
much of tripe. It has won the laurels of culinary fame for places as remote in spirit and mileage as Caen and Athens.
the Tripe and onions is one of
that know no class dis- dishes
from tinctions. Epicures eat it choice, the masses because it is eco- it. nomical and because they like Treat such perennial food with pro- per honour.
bej
Some people like more onions than this. Simmer
three slowly for hours and look at it often to
see
ART IN ITSELF
and
rounds with place on a
crinkled cutter and Now cut
a pint of
con-
ing them gently on paper. Sprinkleparsley. Serve sprig of fresh
4 or.
or for
of young celery, 1oz. gelatine, pep-not care for its usual accompani- per, salt, mace, and 1 small onion ment of onions.
ng-tin out a similar number and remova the centres with a smaller cutter. Wet these and fasten pastry- Weigh down the small bottle of capers. Serve very fully all over with very fine flour.
rounds on tin. Heat deep fat till it smokes. Place centres with a small piece of bread hot.
the pieces of tripe, separately in a crust, and bake in hot oven..... Savoury Supper Dish RDER 1lb. tripe and 1⁄2lb. sau-frying basket and plunge them into when done fill the cases with the
onions, $ teaspoonfuls of flour, but-minutes. Turn them on to a sieve wash and cut into in, squares.
and continue till all the pieces are Place in saucepan with ter, milk for onion. sauce:
water and 2 large onions cut into Cut up onions and boil in salted cooked.
Reheat the fat till smoke rises. small pieces. Boil for half an hour. From the moment tripe goes into,
water for 10 minutes. the pot with the salt, the onions, Wash tripe. Dry thoroughly. All the pieces are now put together Drain away the water, turn milk and a few cloves and pepper-Flour, season, and cut into strips and reheated in the frying basket tents into a basin. corns, it wants. careful watching
Season to taste and bind together Halve sausages and roll in strips for a moment. This crisps cooking, and long
It should
with half pint mayonnaise sauce. of tripe; secure with cocktail sticks, browns them Put in pan with onions and simmer Drain well first by shaking the Fill the patty cases. Decorate the creamy, tender; and well-flavoured.
top of each with Cut one lb. of tripe into smallish for three-quarters of an hour, when basket over the fat, and then toss-
or cold. These pieces. Put into cold water and
ingredients should be tender. Strain at once bring to the boil.
Arrange tripe on end in dish. Put with salt and cayenne or Nepal peppatties are very good for evening
and serve with thin brown bridge, parties
children's brown per, and put it in a saucepan or casserole
under hot grill. Lightly with about a pint of milk and water, ends
onion bread and butter and lemon. of
Pour
parties. sausages.
Cold Luncheon Or Supper Dish
In Individual Dishes and a pound of Spanish onions, cut
sauce round and serve piping... hot
EQUIRED: About 1 lb. plainHIS simple method of cooking up.
with crisp toast. The broth is de- licious.
As In The Shetlands OIL tripe in shallow pan with that it is not curdling or sticking Bonions (or without if prefer (grated).
Cut the tripe into small pieces double to the bottom of the pan. Twenty red) and a teaspoonful of mixed
Wash tripe thoroughly, simmer and place in the top of a minutes before it is ready thicken herbs, until tender.
gently in just enough water to boiler with not more than two with a little flour in the ordinary
Drain, and place in squares on cover it for two hours, take out and tablespoonfuls of water. Cook till way, boil up, and stir in a
toast, each piece of tripe being the cut into small, neat pieces. Put tender. Serve very hot in individual piece of butter.
same size as the toast. Into the tripe back into the liquor, and in fireproof dishes, with the following liquor shred a large piece of cheese, the pan dissolve 1/2oz. of the gela-piquant sauce:
tine. Stand aside to cool a little For each person allow two table- Melt remaining 1/2oz. of gelatine spoonfuls of castor sugar, the juice Have of half a lemon, teaspoonful of in a gill of water and boil. the leeks and celery already pre-made mustard, and a dash of vine- Melt-loz butter in a saucepan and
Tripe Whitebait
pared by cleaning, trimming, and gar. Mix well. TASH the tripe thoroughly in leaving whole all that is edible, then stir in a heaped tablespoonful flour.
two or three waters till it is gently steaming both till sufficiently When thoroughly absorbed add well-beaten egg and then gradually quite sweet, then wash in weak salt tender.
Cut the tripe into pieces! Take a cake mould and pour into Feel the onions and scoop out a one pint of milk. Continue to stir water.
Lay it the melted gelatine, turning the little of the centre. Roll little till sauce thickens. Season with salt the size of good whitebait.
each piece apart on a cloth to dry. mould well to cover it all over. Put knobs of butter in pepper and salt, and pepper.
Strain tripe, add to sauce, and Then shake them gently on to an in alternately, still warm, the leeks insert in centre of onion. Place in
with the celery fireproof dish, adding two reheat. Just before serving add a other dry cloth and dust them care- and celery heads,
hearts and leek bulbs to the middle. spoonfuls of water, and steam slow- Fill in the centre with the tripe, ly in own juice for three hours. and cover the top with any celery Slice tripe into 5 pieces, stew very or leeks left over.
gently for one hour in half pint of Set. aside to cool and set, leaving milk, adding the centres of onions, all night if possible. Turn on to a finely chopped. When the tripe is dish and serve with potato or toma-cooked, make a sauce with the liquid, to salad.
With Caper Sauce
good
AKE 1lb. tripe and cut into and thicken with cornflour, T ́small pieces.
Cover well with Pour over each piece of toast, water and simmer gently for two sprinkle with parsley and serve,
piping hot.
hours.
a:
W
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AT ANY HOUR
OF THE
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Utilise Our Maintenance Service
PHONE 28028
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We would be pleased to inspect your property and give fur- ther particulars and prices on receipt of your instructions. The low cost of this maintenance service will surprise you.
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Sanitary, Heating & Ventilating Dept. PHONE-DAY No. 28021-- NIGHT, WEEK-END No. 28028.
This
is a pretty
very firm.
R
Mayonnaise, Pattres OLL out puff pastry to thickness. Cut out about
Onions Cooked Whole.. EQUIRED: 1lb. of tripe, 5
Ronions of even size.
table-
adding juice from onions, and thick- ening carefully and smoothly.
Serve by placing tripe in centre of dish, surrounded by the onions, in. on fried croutons of bread. Screen 16 all with the sauce.
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