Ox Tripe and Shrimps in a spiced white sauce.
Original Receipt from Daily News (London) - Tuesday 12 September 1939"Wiggled" tripe with shrimps -fresh or potted- is good. For this cook the tripe till tender, trimmed into small pieces, then prepare a white sauce with some of the flavoured stock mixed with the milk measure. Use 1oz. butter, 1oz. flour, half a pint of milk and tripe liquor mixed, to 1b. dressed tripe and a gill of picked shrimps. A squeeze of lemon juice and a pinch of mace assure flavour for the sauce.
