Home › The Principles of Cookery › ROLLA CHEESE (a breakfast or supper dish)

ROLLA CHEESE (a breakfast or supper dish)

Divide about two pounds of prepared tripe into pieces three inches square, the rough side inwards. Lay on each one of these a narrow strip of the skirt of beef; cut fat and lean together, and do not entirely cover the tripe with the beef. Season with pepper and salt, and roll the tripe up with the meat in it. Tie the rolls with twine, and sew the edges together. When the rolls are all made, drop them into a sauce-pan of boiling water, and let them boil softly until a straw will easily penetrate them. Take them up, drain them, lay them side by side in a dish, put a board with a weight upon them to press them, and let them remain until cold. Keep them in a pickle of vinegar and water, and before serving cut them into thin slices.