English and French cookery

Stewed Tripe. — A pound and a half of tripe, and 6 good-sized onions ; stew gently in | pint of water for 2 hours ; then pour off the greater part of the liquor, and add a dessertspoonful of mustard, the same quantity of flour, and \ pint of milk. Tripe a la Mode de Caen. — Dr. Strauss is responsible for the following recipe, which some of his distinguished confreres partook of, and then one of them, like 1 Hudibras ’ of old, who, in commenting upon the attributes of Presbyterians * true blue,’ verily ‘ blasphemed custard through the nose ’ by declaring, ‘ Why, I am thinking I would as lief forswear tripe altogether as to incur the expense and trouble to make it palatable.’ Many of our readers, however, will find the recipe, when well carried out, worthy of a place at the supper-table of their most honoured guest : ‘ Chop 1 ounce of parsley and of tarragon, 4 ounce of savory and lemon thyme mixed, 2 ounces of mushrooms, 1 tablespoonful of capers, and 2 anchovies boned. Put them in a stewpan with J pint of French vinegar, 1J pints of water, 1 ounce of salt ; add 12 white peppercorns, 12 cloves, a few blades of mace, a nutmeg grated, the peel of a lemon grated, the juice of the lemon, 2 spoonfuls of ketchup, and 2 glasses of white wine. Set the pan over a slow fire, and let the contents simmer about 1 hour. Meanwhile prepare your tripe. This you get ready dressed, and with the coarser part of the fat removed by the tripe-seller. Put 2 pounds of it 10 minutes in boiling water. Cut it into neat small pieces, and fry them a light yellow in 6 ounces of boiling butter. Set them aside in a dish. Fry in the same butter 4 ounces of onions cut in thin slices. Add the tripe, onions, and butter to the stew in the pan, and let it boil another £ of an hour.’ Serve hot. MEATS : JOINTS, STEAKS, CHOPS, ENTREES, ETC. VEAL. Veal a la Bourgeoise. — Take about 3 pounds of the fillet, loin, or neck. Cut into neat pieces, and fry in a little butter till brightly browned. Add 2 slices lean bacon, 3 carrots, 3 onions (each with a clove stuck in it), a large bunch of herbs, blade of mace, pepper and salt. Pour over all boiling stock to cover, and simmer together gently until the meat is done. Take it out, skim the sauce, strain it, and boil quickly to reduce it ; then add a spoonful of ‘ Couleur Parisienne to colour it, and a dash of ketchup or tomato sauce. Place the meat in a dish with the carrots round it, and some of the gravy. Serve the rest in a tureen. Braised Veal. — Take about 3 pounds of the loin or the best end of the neck. Lay 2 or 3 thin slices of lean bacon or ham in the bottom of a saucepan, and place the veal on them. Add a carrot, an onion stuck with 2 cloves, a teaspoonful of chopped, tinned, or fresh mushrooms, a lump of sugar, a small blade of mace, a pinch of grated nutmeg, a little pepper, and salt. Place thin slices of fat bacon upon the veal, and pour on it ^ pint of cold stock or water. Cover closely, and simmer gently till done. Take up the veal, put it on a hot dish, and keep hot. Skim the gravy, and rub it with the ham, vegetables, etc., through a fine hair sieve. Let it boil up, stir in a wineglassful of sherry, pour it on the veal, and serve hot.