Economical cookery . Kemoving the Tendoxs from Turkey. Page Kabkit en Casserole. Page 117. MEATS 107 Tripe en Casserole 3 pounds tripe 1 onion, sliced 1 teaspoon salt 1 turnip, sliced I teaspoon pepper 1 bay leaf 1 carrot, sliced Cider or water Plain paste Cut tripe into square pieces and season with salt and a casserole with the vegetables and add bay leaf, then pouron sufficient cider to cover tripe. Have ready a plain paste madeof flour and water, roll it out and place over tripe, put on lid,and then place pot in the oven, and cook two and one half serve, remove c
Economical cookery . Kemoving the Tendoxs from Turkey. Page Kabkit en Casserole. Page 117. MEATS 107 Tripe en Casserole 3 pounds tripe 1 onion, sliced 1 teaspoon salt 1 turnip, sliced I teaspoon pepper 1 bay leaf 1 carrot, sliced Cider or water Plain paste Cut tripe into square pieces and season with salt and a casserole with the vegetables and add bay leaf, then pouron sufficient cider to cover tripe. Have ready a plain paste madeof flour and water, roll it out and place over tripe, put on lid,and then place pot in the oven, and cook two and one half serve, remove crust, put pieces of tripe into hot casserole,remove fat from liquor, boil up, season to taste, and strain overtripe. Serve hot. CHAPTER XPOULTRY AND GAME One likes the pheasants wing and one the leg. The dressing of poultry has everything to do with its delicacyas an article of food. When properly dressed, the skin is of aclear color and free from blotches and pin feathers. The fleshis firm, yet yields easily to pressure, never tight and drawn. The surest way t
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
