The handy dictionary of cookery

Cook the tripe thoroughly well, cut it into small pieces, put some at the bottom of a greased pie-dish, then a layer of bread crumbs, then another layer of tripe, salt and pepper ; repeat until the dish is full ; beat up an egg with a little of the liquor in which the tripe was cooked, pour it into the dish, cover the top with bread crumbs, then place over some pieces of butter. Bake in a cool oven one hour. Tripe, Boiled. Wash the tripe well several times; scrape it and cleanse it thoroughly well, put it into a pan, cover it with cold water, boil it ten minutes, throw away the water and plunge it into cold water to blanch it; now finish cleaning it, put it on in cold water and boil it three hours, throw away the water and boil it three hours more, also three Spanish onions. Make a sauce as follows : — Melt in a pan one ounce of butter, stir into it one ounce of flour, then add half a pint of milk, stir to boiling, pour it into the stock in which the tripe was boiled, chop finely the onions, add them also with salt and pepper to taste, cut the tripe into neat pieces, and pour the sauce and onions over. Note. — No salt should be used in boiling the tripe. It may be cooked in milk and onions if preferred. Tripe, Fried. Take some boiled tripe, cut it into small pieces, dip each piece in batter or cover with an egg and bread crumbs ; have ready a pan of hot fat. When the blue steam rises drop in the pieces of tripe and fry a pale brown. Turkey, Boned, and Stuffed with Tong’ue. Bone a young turkey {see full directions for Galantine of Fowl). Fill the legs, wings, and a good deal of the bird with veal forcemeat. Take a small boiled pickled tongue ; press it into the bird ; truss it firmly, restoring it as much as possible to its original shape. Cover the breast with thin slices of fat bacon, tie it in a clean cloth ; putit into boiling water. Simmer slowly until tender; the time depends upon the age and size of the bird ; for ten pounds two hours. Serve hot or cold, with white sauce. Turkey, Roast. There are several methods of preparing a turkey for roasting. Sometimes it is stuffed with a veal forcement, or sausage-meat ; or it may be prepared as a fowl, and roasted without stuffing, according to taste. After having cleaned the bird, truss, and singe it with white paper. Tie a buttered paper over the breast, and hang it before a clear bright fire. Baste it very often, or it will be dry and tasteless.. For a turkey weighing ten pounds, roast it two hours. A quarter of an hour before it is done remove the paper, and dredge over a little flour ; baste it well. Allow it to brown nicely, then serve with sausages round it ; garnish with slices of lemon. Serve with brown gravy and bread sauce. Turtle Soup, Clear.