To preserve Tripe to go the East Indies

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
For the tripe
For the cask
For the pickle
Instructions (8)
  1. Procure a fine belly of tripe quite fresh.
  2. Take a four gallon cask well hooped, lay in your tripe, and have your pickle ready made.
  3. To make the pickle: take seven quarts of spring-water, and put as much salt into it as will make an egg swim, that the little end of the egg may be about an inch above the water. Take care to have the finest clear salt; for common salt will spoil it.
  4. Add a quart of the best white wine vinegar, two sprigs of rosemary, and an ounce of all spice to the pickle.
  5. Pour the pickle on your tripe.
  6. Let the cooper fasten the cask down directly.
  7. When it comes to the Indies, it must not be opened till it is wanted to be dressed, for it won't keep after the cask is opened.
  8. To dress it: lay it in water half an hour; then fry it or boil it as we do here.
Original Text
To preserve Tripe to go the East Indies. PROCURE a fine belly of tripe quite fresh. Take a four gallon cask well hooped, lay in your tripe, and have your pickle ready made thus: take seven quarts of spring-water, and put as much salt into it as will make an egg swim, that the little end of the egg may be about an inch above the water: take care to have the finest clear salt; for common salt will spoil it) add a quart of the best white wine vinegar, two sprigs of rosemary, an ounce of all spice; pour it on your tripe; let the cooper fasten the cask down directly; when it comes to the Indies, it must not be opened till it is wanted to be dressed: for it won't keep after the cask is opened. The way to dress it is, lay it in water half an hour; then fry it or boil it as we do here.
Notes
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