Tripe, Eggs a la. — Make a little roux with fiour and butter ; fry a few chopped onions cut square in the same stewpan before the roux is made brown. Moisten with some good boil- ing milk, with pepper and salt. Let the flour and onions be well done, and keep the sauce rather thick. Next have ten eggs boiled hard✪ Tripe Eggs a la, cut them in quarters or in round shccs, and put them into the sauce. Stir gently that the yolk may not separate from the white, and serve up. Tripe for Invalids. — Take half a pound of fresh-dressed tripe. Wash it, cut it into squares, and remove almost all the fat. Cut up half a pound of lean beef in the same way, and put both into a stewpan with half a pint of cold water, half a spoonful of mustard, a small lump of sugar, and a little salt✪ Tripe for Invalids. Bring the liquor to the boil, sMm carefully, then draw TRI (992 ) TBI the saucepan to the side, and let its contents simmer gently for three hours. Mix a tea- spoonful of corn-flour to a smooth paste with about a table-spoonful of cold water. Stir this into the sauce, and boil it gently for a few minutes. Put the meat on a hot dish, pour the sauce over it, and serve. Time to simmer the tripe, three hours. Probable cost, 8d. per pound. Sufficient for one person. Tripe, French way of Dressing.— Take one pound and a half of fresh white tripe. Cut it into convenient-sized pieces, put it into a stewpan with as much strong veal broth as will cover it, and let it simmer gently for four hours. Put two table-spoonfuls of chopped mushrooms into a stewpan with a table-spoon- ful of chopped parsley, one shallot finely minced, half a bay-leaf, and a little pepper and salt. Pour over these a quarter of a pint of good white sauce✪ Tripe, French Way of Dressing, and stir the mixture over a gentle fire until the vegetables are tender. Add as much veal broth as will make the sauce of the consistency of melted butter, and boil it gently until it is very smooth. Serve the tripe in a deep dish with the sauce poured over it. Time to stew the tripe, four hours. Probable cost, 8d. per pound. Suflicient for four or five persons. Tripe. Fricasseed. — Take about two pounds ot fresh tripe as sold by the vendors ; cut it into pieces three inches long and two broad, wash it in cold water, and c&y it in a cloth. Put it into a stewpan, cover with equal parts of milk and water, add two onions and a bunch of parsley, and simmer gently for an hour. Rub an ounce of butter smoothly with a little flour, moisten with a quarter of a pint of cream, and stir it into the sauce. Add the thin rind of half a lemon, a little pepper and salt, and the eighth part of a grated nutmeg✪ Tripe, Fricasseed ; then simmer for another houi\ Put the tripe into a hot dish, take the sauce from the fire, stir a lump of fresh butter into it until it is dissolved, and pour it over the tripe. In stewing the tripe be careful that it does not burn to the bottom of the pan. A dish of boiled rice is a suitable accompaniment to tripe pre- pared in this way. Time to stew, two hours. Probable cost, tripe, 8d. per pound. Sufficient for five or six persons.

AI-modernized reading of the original text

Tripe, Eggs a la. — Make a little roux with fiour and butter ; fry a few chopped onions cut square in the same stewpan before the roux is made brown. Moisten with some good boiling milk, with pepper and salt. Let the flour and onions be well done, and keep the sauce rather thick. Next have ten eggs boiled hard, cut them in quarters or in round slices, and put them into the sauce. Stir gently that the yolk may not separate from the white, and serve up. Tripe for Invalids. — Take half a pound of fresh-dressed tripe. Wash it, cut it into squares, and remove almost all the fat. Cut up half a pound of lean beef in the same way, and put both into a stewpan with half a pint of cold water, half a spoonful of mustard, a small lump of sugar, and a little salt. Bring the liquor to the boil, skim carefully, then draw TRI (992 ) TBI the saucepan to the side, and let its contents simmer gently for three hours. Mix a teaspoonful of corn-flour to a smooth paste with about a table-spoonful of cold water. Stir this into the sauce, and boil it gently for a few minutes. Put the meat on a hot dish, pour the sauce over it, and serve. Time to simmer the tripe, three hours. Probable cost, 8d. per pound. Sufficient for one person. Tripe, French way of Dressing.— Take one pound and a half of fresh white tripe. Cut it into convenient-sized pieces, put it into a stewpan with as much strong veal broth as will cover it, and let it simmer gently for four hours. Put two table-spoonfuls of chopped mushrooms into a stewpan with a table-spoonful of chopped parsley, one shallot finely minced, half a bay-leaf, and a little pepper and salt. Pour over these a quarter of a pint of good white sauce, and stir the mixture over a gentle fire until the vegetables are tender. Add as much veal broth as will make the sauce of the consistency of melted butter, and boil it gently until it is very smooth. Serve the tripe in a deep dish with the sauce poured over it. Time to stew the tripe, four hours. Probable cost, 8d. per pound. Sufficient for four or five persons. Tripe. Fricasseed. — Take about two pounds ot fresh tripe as sold by the vendors ; cut it into pieces three inches long and two broad, wash it in cold water, and c&y it in a cloth. Put it into a stewpan, cover with equal parts of milk and water, add two onions and a bunch of parsley, and simmer gently for an hour. Rub an ounce of butter smoothly with a little flour, moisten with a quarter of a pint of cream, and stir it into the sauce. Add the thin rind of half a lemon, a little pepper and salt, and the eighth part of a grated nutmeg ; then simmer for another houi\ Put the tripe into a hot dish, take the sauce from the fire, stir a lump of fresh butter into it until it is dissolved, and pour it over the tripe. In stewing the tripe be careful that it does not burn to the bottom of the pan. A dish of boiled rice is a suitable accompaniment to tripe prepared in this way. Time to stew, two hours. Probable cost, tripe, 8d. per pound. Sufficient for five or six persons.

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Tripe Eggs a laTripe for InvalidsTripe, French Way of DressingTripe, Fricasseed

Cassell's dictionary of cookery