_Mode_.--Ascertain that the tripe is quite fresh, and have it cleaned
and dressed. Cut away the coarsest fat, and boil it in equal proportions
of milk and water for 3/4 hour. Should the tripe be entirely undressed,
more than double that time should be allowed for it. Have ready some
onion sauce made by recipe No. 4S4, dish the tripe, smother it with the
sauce, and the remainder send to table in a tureen.
_Time_.--1 hour: for undressed tripe, from 2-1/2 to 3 hours.
_Average cost_, 7d. per lb.
_Seasonable_ at any time.
_Note_.--Tripe may be dressed in a variety of ways: it may be cut in
pieces and fried in batter, stewed in gravy with mushrooms, or cut into
collops, sprinkled with minced onion and savoury herbs, and fried a nice
brown in clarified butter.
BEEF CARVING.
AITCHBONE OF BEEF.
A boiled aitch-bone of beef is not a difficult joint to carve, as will
be seen on reference to the accompanying engraving. By following with
the knife the direction of the line from 1 to 2, nice slices will be
easily cut. It may be necessary, as in a round of beef, to cut a thick
slice off the outside before commencing to serve.
[Illustration]
BRISKET OF BEEF.
There is but little description necessary to add, to show the carving of
a boiled brisket of beef, beyond the engraving here inserted. The only
point to be observed is, that the joint should be cut evenly and firmly
quite across the bones, so that, on its reappearance at table, it should
not have a jagged and untidy look.
[Illustration]
RIBS OF BEEF.
This dish resembles the sirloin, except that it has no fillet or
undercut. As explained in the recipes, the end piece is often cut off,
salted and boiled. The mode of carving is similar to that of the
sirloin, viz., in the direction of the dotted line from 1 to 2. This
joint will be the more easily cut if the plan be pursued which is
suggested in carving the sirloin; namely, the inserting of the knife
immediately between the bone and the moat, before commencing to cut it
into slices. All joints of roast beef should be cut in even and thin
slices. Horseradish, finely scraped, may be served as a garnish; but
horseradish sauce is preferable for eating with the beef.
[Illustration]
SIRLOIN OF BEEF.
This dish is served differently at various tables, some preferring it to
come to table with the fillet, or, as it is usually called, the
undercut, uppermost. The reverse way, as shown in the cut, is that most
usually adopted. Still the undercut is best eaten when hot;
consequently, the carver himself may raise the joint, and cut some
slices from the under side, in the direction of from 1 to 2, as the
fillet is very much preferred by some eaters. The upper part of the
sirloin should be cut in the direction of the line from 5 to 6, and care
should be taken to carve it evenly and in thin slices. It will be found
a great assistance, in carving this joint well, if the knife be first
inserted just above the bone at the bottom, and run sharply along
between the bone and meat, and also to divide the meat from the bone in
the same way at the side of the joint. The slices will then come away
more readily.
[Illustration]
Some carvers cut the upper side of the sirloin across, as shown by the
line from 3 to 4; but this is a wasteful plan, and one not to be
recommended. With the sirloin, very finely-scraped horseradish is
usually served, and a little given, when liked, to each guest.
Horseradish sauce is preferable, however, for serving on the plate,
although the scraped horseradish may still be used as a garnish.
[Illustration]
A ROUND OF BEEF.
A round of beef is not so easily carved as many other joints of beef,
and to manage it properly, a thin-bladed and very sharp knife is
necessary. Off the outside of the joint, at its top, a thick slice
should first be cut, so as to leave the surface smooth; then thin and
even slices should be cleverly carved in the direction of the line 1 to
2; and with each slice of the lean a delicate morsel of the fat should
be served.
[Illustration]
BEEF TONGUE.
Passing the knife down in the direction of from 1 to 2, a not too thin
slice should be helped; and the carving of a tongue may be continued in
this way until the best portions of the upper side are served. The fat
which lies about the root of the tongue can be served by turning the
tongue, and cutting in the direction of from 3 to 4.
[Illustration]
[Illustration]