Plain cookery recipes

Wash and scrape the tripe thoroughly in several waters, removing fat and all discoloured parts. Put it into a deep pan, cover with cold water, bring to the boil, and rinse thoroughly. Repeat these processes till the tripe smells sweet ; then cover with water, and simmer for eight to ten hours till the tripe is tender. Stewed Pigeon. Tripe. Half a pound well-boiled tripe. Half an ounce butter. Quarter an ounce flour. One gill tripe liquor. One gill milk. One boiled onion. Pepper and salt. Sippets of toast. Make a white sauce with the flour, butter, milk, and tripe liquor (see page 65). Cut the tripe into neat pieces and chop the onion. Add these to the sauce, season well, and simmer very gently about twenty minutes. Serve on a hot ashet, with the sippets of toast round. One or two teaspoonfuls of cream added to the sauce makes it more nourishing. Chicken Panada. Quarter a pound breast of chicken. One teaspoonful cold water. One or two tablespoonfuls of cream. Salt. Wipe the meat and cut it in small pieces, and put it into a small basin with the water and a pinch of salt. Cover it over with greased paper, and steam it slowly from one to one and a half hours. Then put the contents of the basin into a mortar, pound well, and rub through a fine sieve. Put the sieved mixture into a pan, add the cream, and heat thoroughly, and pile the panada on a round of toast. Garnish with a sprig of parsley, and serve. Veal Quenelles. Four ounces of veal. Quarter of an ounce butter. Half an ounce flour. Half an egg. Pepper and salt. Quarter of a gill of stock. Remove all skin from the veal, cut it small, and pass twice through a mincing machine. Melt the butter in a saucepan, add the flour and stock, and cool until thick. Pound the veal, sauce, and half an egg in a mortar; then rub it through a fine wire sieve. Season well. Form into quenelles, using a dessert spoon. Put the quenelles into a greased fryingpan; pour into the pan sufficient boiling water almost to cover them. Put a buttered paper over, and poach gently for about twenty minutes, basting them occasionally. When firm, drain the quenelles on a cloth and dish them on a round of toasted bread. Garnish with parsley, and serve. Note . — Beef, mutton, or chicken quenelles may be made by the above recipe. Stewed One pigeon trussed for roasting. Half an ounce butter. Pigeon. Three gills hot brown stock. One teaspoonful arrowroot. Pepper and salt. Make the butter smoking hot and brown the pigeon in it, then pour over it the hot stock. Cook the pigeon very gently till tender (from one to one and a half hours). When cooked, serve the pigeon on hot dish and keep hot. Break the arrowroot to a smooth paste with a little cold water ; add it to the stock. Stir till boiling, and cook thoroughly. Season well, and strain the sauce over the pigeon. Note . — Partridge can be prepared in the same way. iSo Stewed Sweetbread. One heart sweetbread. Half a pint white stock or milk. One tablespoonful cream. One dessertspoonful arrow* root. Pepper and salt. Few drops of lemon juice.