Fried Tripe and Onions

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

tripe ↝ Tripe [Liver and organ meats]
batter ↝ Cookie, batter or dough, raw [Cookies and brownies]
onions cut one inch thick ↝ Onions, raw [Vegetables and Vegetable Products]
pieces of cowheel
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (5)

Cut the tripe into slips of four inches long and three inches wide.
Dip them in the batter and fry them.
When it is to be served up put under it slices of onions cut one inch thick, and fry them in the same manner.
Or, instead of slips of tripe, pieces of cowheel may be used.
Let melted butter be sent in a sauce boat with a little mustard in it, and (if approved) a table spoonful of vinegar.

Original Text

Fried Tripe and Onions.

Cut the tripe into slips of four inches long and three inches wide, dip them in the batter and fry them. When it is to be served up put under it slices of onions cut one inch thick, and fry them in the same manner. Or, instead of slips of tripe, pieces of cowheel may be used; and let melted butter be sent in a sauce boat with a little mustard in it, and (if approved) a table spoonful of vinegar.

Notes

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