Cookery for busy lives and small incomes

Required. — 2 lbs. of tripe, 4 or 5 onions. Method. — Well wash the tripe, and peel and slice the onions from the top to the bottom. Cut the tripe into pieces and put it in a stewpan with the onions ; add pepper and salt and cover with water, simmer for an hour, then add a thickening of flour, using a table-spoonful of flour to every pint of liquor. Cook the flour well, then place the tripe on a hot dish and pour the sauce over. If preferred, the tripe can be stewed in new or skim milk. A Brown Stew of Tripe Required. — 2 lbs. of tripe, 4 or 5 onions, 1 quart of stock or pot liquor, flour, dripping. Method. — Peel and slice the onions from the top to the bottom. Fry them in a saucepan in the dripping until they are brown, but not at all burned. Pour in the stock or pot liquor, well wash the tripe, cut it into slices, and add it to the onions ; simmer for an hour. Thicken with two table-spoonfuls of flour. A little lean bacon tried, and stewed with the tripe, makes a more savoury dish. Fried Bacon with Cabbage Ingredients. — Bacon, cabbage. Method. — Cut the bacon into rashers, boil the cabbage and drain it. Fry the bacon in a frying pan ; when cooked put it on a hot dish. Chop up the cabbage and put it into the frying-pan, and fry it in the bacon fat, and then put it round the bacon. Put a table-spoonful of vinegar into the pan, give it a boil up, and pour over the bacon. Pork or Bacon Roll Ingredients. — 1 lb. of pork or bacon, 2 lbs. of suet or other crust for boiling, a little pepper, chopped or powdered sage, 3 onions, 1 or 2 apples. Method. — Chop the pork or bacon and also the onions and apples. Roll out the suet crust, put the pork, &c., into it, season with pepper and a little salt. Wet the edges and roll up the paste. Tie or sew it securely in a scalded and floured cloth, and boil for about two hours. Faggots Ingredients. — Pig’s fry, a little thyme, sage, shallots or onions, pepper and salt. Method. — Put the caul to soak in salt and water. Chop up the fry, chop also the shallots or onions, and prepare the sage and thyme. Mix the fry well with the onions and herbs, and season with pepper and salt. Make the mixture into balls the size of a small orange, wrap them in the pig’s caul, and secure this round them with tiny wooden skewers. Place them on a greased bakingtin and bake in a moderate oven for half an hour. Dish them on boiled cabbage or potatoes, and pour the fat from the baking-tin over them. Beef Steak Pudding Ingredients. — Suet crust, made with 1 lb. of flour (see recipe), 2 lbs. of beef steak. If liked, a httle finely chopped onion or shallot, pepper and salt to taste. Method. — Grease a quart basin and line it with suet crust, reserving a piece for the cover. Put a table-spoonful of flour on a plate with some pepper and salt. Cut the steak into thin strips, draw them through the flour and seasoning, and roll each round a small piece of fat. Put these rolls lightly in the basin and pour in a teacupful of water. Lay the cover over and trim it round neatly. Tie over a scalded and floured cloth, and boil the pudding for four hours. A little ox kidney in the pudding is a great improvement. Beef puddings can be made with inferior parts of beef, but will require five hours’ boiling. Stock