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James Doak cookbook: The art of cookery, circa 1760s

Page 35

To fry tripe cut your tripe into small pieces about three inches long dip them in the yolk of an egg and a few crumbs of bread fry them of a fine brown and then take them out of the pan and lay them in a dish to drain have ready a warm dish to put them in and send them to table with butter and mustard in a cup
To Hash a Calfs Head Take half a pint of gravy a large Wine glass of White Wine a little beaten mace a little nutmeg and a little salt throw into your hash a few mushrooms a few truffles and Morels first parboild a few Artichoke bottoms and asparagus tops if you have them a good pice of butter rolled in flour the yolks of 2 eggs half a pint of cream and one spoonful of mushroom catchup stir it all together very carefully till it is of a fine thickness then pour it into your dish and lay the other half of the head as before mentioned in the middle and garnish it with fryd oysters brains lemon and force meat balls fryd

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To fry tripe cut your tripe into small pieces about three inches long dip them in the yolk of an egg and a few crumbs of bread fry them of a fine brown and then take them out of the pan and lay them in a dish to drain have ready a warm dish to put them in and send them to table with butter and mustard in a cup To Hash a Calfs Head Take half a pint of gravy a large Wine glass of White Wine a little beaten mace a little nutmeg and a little salt throw into your hash a few mushrooms a few truffles and Morels first parboild a few Artichoke bottoms and asparagus tops if you have them a good pice of butter rolled in flour the yolks of 2 eggs half a pint of cream and one spoonful of mushroom catchup stir it all together very carefully till it is of a fine thickness then pour it into your dish and lay the other half of the head as before mentioned in the middle and garnish it with fryd oysters brains lemon and force meat balls fryd