TO-DAY'S RECIPE

Waipukurau Press, Volume XXX, Issue 276, 27 November 1935, Page 4

TO-DAY'S RECIPE

BRAISED TRIPE OLIVES

Ingredients: lib tripe, 3 tablespoons bread-crumbs, I teaspoon finely chopped beef suet, 1 chopped eschallot, 1 teaspoon chopped parsley, salt, pepper, little grated nutmeg, 1 egg, 2 or 3 bacon rashers, 1 onion, 1 turnip, 1 carrot, 1 stick celery, 1 pint brown stock or gravy, 1 dessertspoon butter, 1 dessertspoon

flour. s Method: Wash tripe, put in saucepan, cover with cold water and toil. Drain, cover with fresh water, and simmer for an hour. Mix ort- ’.-d-crumbs, suet, eschallot, parsley salt, pepper, and nutmeg. Moisten with Le lien egg. Prepare vegetables, cut into neat blocks. Fry in heated butter. Put fried vegetables in a fireproof or casserole dish. Fry flour in butter; when'brown add stock; stir till if. boils; simmer for a few minutes. Drain tripe and cut into strips about 4x2* inches. Cut bacon into smaller strips. On each portion of tr:'pe, nut a strip of bacon and a little seasoning. Roll each carefully and tie with a piece of white twine, or fasten s-ecurely with a sharpened wooden match. Pack , the rolls on the prepared vegelayer; pour gravy over. Cover and braize slowly in the oven for 3S to 4 hours. Remove strings or matches from rolls before serving.