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Page:Mrs Beeton's Book of Household Management.djvu/615

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541
RECIPES FOR COOKING BEEF

942.—TRIPE, FRIED. (Fr.Tripe Frite.)

Ingredients.—2 lb. of dressed tripe, 3 tablespoonfuls of flour, about ¼ of a pint of milk or water, salt and pepper, dripping.

Method.—Mix the milk and flour into a smooth batter, adding a little more milk if the batter is too stiff to run readily from the spoon, and a liberal seasoning of salt and pepper. Cut the tripe into 3-inch squares, dip them into the batter, and fry them until crisp and brown in a little hot dripping in a frying-pan. Onions sliced and fried are frequently served as an accompaniment to this dish.

Time. —About ½ hour, to prepare and fry. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons.

943.—TRIPE, TO DRESS.

Ingredients.—Tripe, water.

Method.—The paunch is always emptied and cleansed in the slaughter house, and seldom offered for sale in an entirely untrimmed condition. When bought in its natural state, it must be repeatedly washed, and afterwards boiled for ten hours or more, during which time the water should be changed at least three times.

944.—TO CLARIFY BEEF SUET OR FAT.

Ingredients.—6 lb. of beef fat, 1 pint of cold water.

Method.—Remove skin and sinews of the fat, then cut it into small pieces; put them with the water into an old iron saucepan, and boil until all the water has evaporated and the liquid becomes clear, and the pieces of fat light-brown and shrivelled in appearance. Stir frequently to prevent the fat sticking to the pan. When cool, strain. This amount of fat should produce 4 lb. of clarified fat. The fat may be cooked or uncooked, and a small quantity may be more conveniently clarified in a jar in the oven.

Time.—From 2 to 3 hours. Average Cost, from 4d. per lb. Quantity, 6 lb. yields 4 lb. of clarified fat.

945.—TO CLARIFY BEEF DRIPPING.

Put the dripping into an old iron saucepan, cover with boiling water, and boil uncovered for ½ an hour. Cool slightly, then pour into an earthenware vessel, and as soon as it is cold and firm scrape the impurities from the under surface, and re-heat, to evaporate all water. If the fat is left on the water, after it is set, it will absorb some of the water.