Cookery for every household

The tripe used for frying must first be carefully prepared and cooked until it is quite tender. The blanket and honeycomb tripe are the best to use. Cut it into strips from 3 to 4 inches long and about 2 inches wide. Then mix on a soup plate the oil. chopped onion, and strained juice of \ a lemon. Put the pieces of tripe into this and season them with pepper and salt. Allow the pieces to marinate for one hour at least, turning them over occasionally so that they become thoroughly seasoned with the different ingredients. When required, lift out the pieces of tripe and drain them on paper, or wipe them with a towel. Now coat them lightly with sifted flour and then egg and bread-crumb them (see p. 249). Fry the tripe in boiling fat until prettily browned, drain again on paper and serve piled up on a hot dish, garnishing with parsley. Maitre d’ hotel or other savoury butter and potato chips or ribbons should be served separately. Note. — The tripe may be dipped into frying batter (Recipe 1861) instead of being egged and bread-crumbed. Sufficient for 4 or 5 persons. Probable cost, Is. 888. Curried Tripe 1 lb. prepared tripe. 3 table - sps. minced onion. 1 oz. butter or dripping. 1 dessert - sp. curry powder. 1 dessert-sp. flour. \ pt. white stock. 1 gill milk. Seasoning. Boiled rice. Cut the tripe, previously cooked until tender, into small neat pieces. Melt the butter in a saucepan, put in the minced onion, and cook it slowly over the fire until it is beginning to turn brown. Add the curry powder and flour and mix all together with an iron spoon. Then pour in the stock and milk, stir until boiling, and season to taste. Put the tripe into this sauce and allow it to simmer by the side of the fire from 15 to 20 minutes. Then serve very hot with some nicely boiled rice. Sufficient for 3 or 4 persons. Probable cost, Is. 2d. 889. Tripe with Oysters (Tripes aux Huitres) 1 lb. tripe. 1 oz. butter. 2 table - sps. chopped onion. 1 oz. flour. 2 doz. tinned oysters. 1| gills milk. 1 gill oyster liquor. Salt. Pepper. Cook th e tripe until thoroughly tender, as directed in Recipe 884, and cut it in strips or small pieces. Melt the butter in a saucepan, put in the onion, cover the saucepan and let the onion cook by the side of the fire until soft, but not brown. When ready, add the flour and mix until, smooth, then add the milk and 1 gill of strained oyster liquor and stir until boiling. Now put in the tripe, season with pepper and salt, and simmer for a few minutes. Lastly, add the oysters, either whole or cut in halves. Serve in a deep dish and garnish with small sippets of toast. with small sippets of toast. Sufficient for 4 or 5 persons. Probable cost. Is. 3d. 890. Tripe with Tomatoes (Tripes a lTtalienne) I \ lbs. prepared tripe. I I oz. butter. 1 cupful tomato sauce. 2 table - sps. grated cheese. \ lb. fresh mushrooms. Stock. 2 table - sps. breadcrumbs. Seasoning. Cut the prepared tripe into narrow strips or small square pieces. Put it into a stewpan with