Cut1 the tripe into neat oblong squares ; cut the rind off the bacon ; place a piece of bacon on eac piece of tripe; mix the pepper, salt, and parsley together; put a small portion on each piece. Rol up the pieces; tie them with string,; place them m a pan with some of the liquor the tnpewas boiled m Break the flour with cold water, add this and t 76 MEAT— FRYING. ketchup to the liquor; simmer for about half-an-hour. Remove the string; place the tripe neatly in a dish r pour the gravy round it; ornament each piece with a sprig ot parsley. C°w-hee1-— Required: i cow-heel; i tablespoonful flour; i tablespoonful chopped parsley • i teaspoonful salt.✪ Cow-heel 1 y ’ • Rutr* t.he ,foot vve11 vvith plenty of coarse salt ; scald it with boiling water, scrape off all the small hairs. Rut it into a large saucepan, with enough cold water to cover it. When the water boils pour it away and put m fresh water ; when the water boils again, skim it well and draw the saucepan to the side of the fire • simmer for about five hours; remove the meat from the bone; cut it into neat pieces. Break the flour in a basin with a little cold water, remove the fat from the stock, and add about a quart of the stock to the flour and water. Put this mixture into the Saucepan " ith the pieces of meat and the salt. Simmer gently for about ten minutes ; add the parsley, and serve. A few drops of vinegar or lemon juice may be added with the parsley. The remaining stock can be clarified and made into sweet jelly for invalids (see page 1 41), or used for soup. XIII.— FRYING. Steak Fried in the Pan.— Required: y2 lb. best steak ; 1 gill boiling water ; Pf 02. dripping or butter ; 1 pinch salt✪ Steak Fried in the Pan. Place an iron frying-pan (not tinned) on the fire; let it heat thoroughly ; rub it over with the dripping or butter. Remove with a sharp knife any sinews from the steak; place the steak in the pan; turn it constantly from side to side, in the same way as MEAT— FRYING. 77 orilling. When ready (in about seven to ten minutes), 1'lace the steak on a very hot dish ; add the boiling water and the salt to the pan ; stir well to mix the brown gravy left in the pan; pour round the steak. Serve hot, and immediately. Fried Sausages. — Required: yz lb. sausages; oz. dripping; i teaspoonful flour; i gill cold water; a pinch of salt; a pinch of peppei. Put the dripping into the frying-pan ; let it melt but not become hot. Prick the sausages in several places with a darning needle to prevent them bursting. Put them into the fat ; fry very slowly (that is, not upon a hot part of the fire) for about fifteen minutes, turning them frequently. For gravy, mix the water gradually with the flour, pepper, and salt, stirring till smooth. Remove the sausages from the pan, add this mixture to the fat, and boil for a few minutes, stirring to keep it smooth. Place the sausages on a piece of dry toast, and pour the sauce round them. Bacon and Eggs. — Required: % lb. bacon; 1 egg. Place the bacon in thin slices in a cold frying-pan ; put it on the fire, and, when the fat of the bacon is almost clear, turn it. It takes from five to ten minutes to cook. Remove the bacon to a hot plate. Break the egg gently into a teacup ; slide it gently out of the teacup into the frying-pan ; it will be cooked in about three minutes. ✪ Dressed Cutlets

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Cut1 the tripe into neat oblong squares ; cut the rind off the bacon ; place a piece of bacon on eac piece of tripe; mix the pepper, salt, and parsley together; put a small portion on each piece. Rol up the pieces; tie them with string,; place them m a pan with some of the liquor the tnpewas boiled m Break the flour with cold water, add this and t 76 MEAT— FRYING. ketchup to the liquor; simmer for about half-an-hour. Remove the string; place the tripe neatly in a dish r pour the gravy round it; ornament each piece with a sprig ot parsley. C°w-hee1-— Required: i cow-heel; i tablespoonful flour; i tablespoonful chopped parsley • i teaspoonful salt. 1 y ’ • Rutr* t.he ,foot vve11 vvith plenty of coarse salt ; scald it with boiling water, scrape off all the small hairs. Rut it into a large saucepan, with enough cold water to cover it. When the water boils pour it away and put m fresh water ; when the water boils again, skim it well and draw the saucepan to the side of the fire • simmer for about five hours; remove the meat from the bone; cut it into neat pieces. Break the flour in a basin with a little cold water, remove the fat from the stock, and add about a quart of the stock to the flour and water. Put this mixture into the Saucepan " ith the pieces of meat and the salt. Simmer gently for about ten minutes ; add the parsley, and serve. A few drops of vinegar or lemon juice may be added with the parsley. The remaining stock can be clarified and made into sweet jelly for invalids (see page 1 41), or used for soup. XIII.— FRYING. Steak Fried in the Pan.— Required: y2 lb. best steak ; 1 gill boiling water ; Pf 02. dripping or butter ; 1 pinch salt. Place an iron frying-pan (not tinned) on the fire; let it heat thoroughly ; rub it over with the dripping or butter. Remove with a sharp knife any sinews from the steak; place the steak in the pan; turn it constantly from side to side, in the same way as MEAT— FRYING. 77 orilling. When ready (in about seven to ten minutes), 1'lace the steak on a very hot dish ; add the boiling water and the salt to the pan ; stir well to mix the brown gravy left in the pan; pour round the steak. Serve hot, and immediately. Fried Sausages. — Required: yz lb. sausages; oz. dripping; i teaspoonful flour; i gill cold water; a pinch of salt; a pinch of peppei. Put the dripping into the frying-pan ; let it melt but not become hot. Prick the sausages in several places with a darning needle to prevent them bursting. Put them into the fat ; fry very slowly (that is, not upon a hot part of the fire) for about fifteen minutes, turning them frequently. For gravy, mix the water gradually with the flour, pepper, and salt, stirring till smooth. Remove the sausages from the pan, add this mixture to the fat, and boil for a few minutes, stirring to keep it smooth. Place the sausages on a piece of dry toast, and pour the sauce round them. Bacon and Eggs. — Required: % lb. bacon; 1 egg. Place the bacon in thin slices in a cold frying-pan ; put it on the fire, and, when the fat of the bacon is almost clear, turn it. It takes from five to ten minutes to cook. Remove the bacon to a hot plate. Break the egg gently into a teacup ; slide it gently out of the teacup into the frying-pan ; it will be cooked in about three minutes.

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