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Tripe To Fricassee

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Cut into slices the fat part of double tripe; dip them into eggs or

batter, and fry them to lay round the dish. Cut the other part into long

slips, and into dice, and toss them up with onion, chopped parsley,

melted butter, yolks of eggs, and a little vinegar. Season with pepper

and salt, and serve up.











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