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Tripe of Eggs
Egg whites cooked to imitate tripe, from a time when tripe was a prized cut so expensive as to be worth producing an imitation of, like the Mock Turtle Soup or Mock Venison of later centuries. (Bradley 1728)
Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)
Tripe of Eggs. From Mr. Fontaine.
Take the Whites of Eggs, and beat them very well in a Porringer; prepare then some hot Water and Vinegar with a little Salt, and then put in the Eggs, till they are hard; then cut them in pieces about an Inch square, and then take some White Wine, and as much Water and some Salt. Put this in a Pan, and heat it over the Fire with a little Parsley, an Onion and some Spice; when it is hot, serve it up with Butter and Mustard, and it will eat like Tripe: or else you may serve it like a Ragoust, with the following Sauce; viz.
Sauce for the Artificial Tripe in Ragoust. From the same.
Take strong Gravey made of Beef, and the Ingredients which are mention'd in the drawing of Gravey. Warm it with a little White Wine, and thicken the Sauce with burnt Butter: then, when the Eggs are warm'd, pour the Sauce over them.
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