Make a panada of the water and bread crumbs, add the minced mutton, season with pepper and salt, add the eggs, and mix well. Grease eight dariole moulds and fill up with the mixture, place the moulds in a pan, cover them with greased paper, and steam half an hour. Dish up and mask with soubise sauce. Garnish with boiled cauliflower, halved tomatoes, and green peas or chopped parsley. pepper salt 2 eggs✪ Creams of Mutton or Beef 89 KIDNEYS IN BATTER. 2 sheep’s kidneys 1 egg 3 ozs. flour salt and pepper nearly £ pint milk 1 tablespoonful boiled onion i teaspoonful sage i pint gravy✪ Kidneys in Batter Make a batter with the flour, egg, milk, pepper, and salt, add the onion, chopped, and the sage. Half fill four round tins oi pie dishes, each containing a little hot fat, with the batter. Cut the kidneys lengthwise into halves, remove the core, and soak them in tepid water ten minutes. Then lay them in the batter and bake half an hour. Serve with the gravy. VEAL AND M US H ROOMS. 1 lb. veal I 1 pint stock £ lb. mushrooms 1 tablespoonful flour 1 bay leaf 1 teaspoonful meat extract or glaze✪ Veal and Mushrooms Fry the veal brown, add the parsley, mushrooms, bay leaf, and stock, and braize in the oven for three-quarters of an hour. Serve with thick brown gravy poured over, and place mushrooms round.. The gravy to be made with the addition of extract or glaze. DEVILLED MUSHROOMS. Remove the stalks and peel 12 fair sized mushrooms, taking care not to break them, then fill them with a forcemeat made of onion, chopped mushroom, parsley, minced ham, and bread crumbs fried together and seasoned with salt, pepper, and cayenne, and moistened with one dessertspoonful of vinegar and one dessert- spoonful of chutne✪ Devilled Mushroomsy. Bake in moderate oven ten minutes, and serve each mushroom on a crouton of bread fried in butter. STEWED TRIPE AND RICE. 2 lbs. tripe 2 medium sized onions 2 ozs. dripping 1 quart milk Cut the tripe into pieces two inches long by one inch broad. Peel and chop the onions. Put the clean dripping in a pan, and when hot add the onions and fry till soft, but not brown. Then add the tripe and the rnilk and bring to the boil. Add the ricer pepper, salt, and a squeeze of lemon juice, and simmer for one hour. Serve hot. 2 ozs. rice pepper salt lemon juice 90 STEWED TRIPE AND ONIONS. '2 lbs. tripe 3 large onions 2 ozs. butter 2 ozs. flour 1 quart milk or water pepper and salt✪ Stewed Tripe and Rice to taste Cut the tripe into pieces as in the last recipe. Peel the onions and cut them in slices or rings. Put the butter in a pan, and when hot stir in the flour but do not brown it. Add the milk or water and stir until boiling. Add the tripe, sliced onions, and seasoning do taste, allow to simmer for twenty minutes, and serve hot. FRIED TRIPE. 2 lbs. tripe 2 beaten eggs 1 teaspoonful chopped parsley 4 ozs. bread crumbs \ teaspoonful salt {- teaspoonful pepper Cut the tripe into pieces four inches square. Mix the crumbs, parsley, pepper and salt together. Dip the pieces of tripe into beaten egg and then into the mixed crumbs, taking care to com- pletely cover, and fry in deep hot fat until a golden brown. Serve hot. TRIPE AND TOMATOES (Italian Way.) 2 lbs. tripe 1 lb. tomatoes, or \ tin tomatoes 2 ozs. butter 2 ozs. flour 1 \ pints stock or water 1 onion 4 ozs. cheese, grated 1 dessertspoonful vinegar 1 teaspoonful sugar £ teaspoonful salt d teaspoonful pepper 4 cloves 2 ozs. crumbs ✪ Fried Tripe

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Make a panada of the water and bread crumbs, add the minced mutton, season with pepper and salt, add the eggs, and mix well. Grease eight dariole moulds and fill up with the mixture, place the moulds in a pan, cover them with greased paper, and steam half an hour. Dish up and mask with soubise sauce. Garnish with boiled cauliflower, halved tomatoes, and green peas or chopped parsley. pepper salt 2 eggs KIDNEYS IN BATTER. 2 sheep’s kidneys 1 egg 3 ozs. flour salt and pepper nearly £ pint milk 1 tablespoonful boiled onion i teaspoonful sage i pint gravy Make a batter with the flour, egg, milk, pepper, and salt, add the onion, chopped, and the sage. Half fill four round tins oi pie dishes, each containing a little hot fat, with the batter. Cut the kidneys lengthwise into halves, remove the core, and soak them in tepid water ten minutes. Then lay them in the batter and bake half an hour. Serve with the gravy. VEAL AND MUSHROOMS. 1 lb. veal I 1 pint stock £ lb. mushrooms 1 tablespoonful flour 1 bay leaf 1 teaspoonful meat extract or glaze Fry the veal brown, add the parsley, mushrooms, bay leaf, and stock, and braise in the oven for three-quarters of an hour. Serve with thick brown gravy poured over, and place mushrooms round. The gravy to be made with the addition of extract or glaze. DEVILLED MUSHROOMS. Remove the stalks and peel 12 fair sized mushrooms, taking care not to break them, then fill them with a forcemeat made of onion, chopped mushroom, parsley, minced ham, and bread crumbs fried together and seasoned with salt, pepper, and cayenne, and moistened with one dessertspoonful of vinegar and one dessertspoonful of chutney. Bake in moderate oven ten minutes, and serve each mushroom on a crouton of bread fried in butter. STEWED TRIPE AND RICE. 2 lbs. tripe 2 medium sized onions 2 ozs. dripping 1 quart milk Cut the tripe into pieces two inches long by one inch broad. Peel and chop the onions. Put the clean dripping in a pan, and when hot add the onions and fry till soft, but not brown. Then add the tripe and the rnilk and bring to the boil. Add the rice, pepper, salt, and a squeeze of lemon juice, and simmer for one hour. Serve hot. 2 ozs. rice pepper salt lemon juice STEWED TRIPE AND ONIONS. '2 lbs. tripe 3 large onions 2 ozs. butter 2 ozs. flour 1 quart milk or water pepper and salt to taste Cut the tripe into pieces as in the last recipe. Peel the onions and cut them in slices or rings. Put the butter in a pan, and when hot stir in the flour but do not brown it. Add the milk or water and stir until boiling. Add the tripe, sliced onions, and seasoning do taste, allow to simmer for twenty minutes, and serve hot. FRIED TRIPE. 2 lbs. tripe 2 beaten eggs 1 teaspoonful chopped parsley 4 ozs. bread crumbs \ teaspoonful salt {- teaspoonful pepper Cut the tripe into pieces four inches square. Mix the crumbs, parsley, pepper and salt together. Dip the pieces of tripe into beaten egg and then into the mixed crumbs, taking care to completely cover, and fry in deep hot fat until a golden brown. Serve hot. TRIPE AND TOMATOES (Italian Way.) 2 lbs. tripe 1 lb. tomatoes, or \ tin tomatoes 2 ozs. butter 2 ozs. flour 1 \ pints stock or water 1 onion 4 ozs. cheese, grated 1 dessertspoonful vinegar 1 teaspoonful sugar £ teaspoonful salt d teaspoonful pepper 4 cloves 2 ozs. crumbs

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Creams of Mutton or BeefKidneys in BatterKidneys in BatterRissoles of BeefVeal and MushroomsDevilled MushroomsStewed Tripe and RiceStewed Tripe and OnionsFried TripeTripe and Tomatoes (Italian Way)

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