Buckmaster's cookery

1. Soak for four hours in cold water three-quarters of a pint of lentils. 2. Put them into a saucepen with plenty of cold water. 3. Let them boil for half an hour. 4. Strain them over a colander. 5. Return the lentils to the saucepan, and cover with barleywater, which is made by boiling an ounce of pearl barley in one pint of water. 6. Add an onion with three cloves, and a bouquet garni. 7. Scrape and trim a pound of bacon or salt pork, which will be all the better if previously blanched for a few minutes. 8. Put it in the saucepan with the lentils. 9 Simmer Stews. till the lentils are thoroughly cooked : season with pepper and salt and a little chopped parsley. Turn the lentils on a dish, and place the bacon on them, and serve. Haricot beans will do as well as lentils. A tablespoonful of pimento is a Spanish flavouring for this dish. Precautions. — The bacon or pork should not be old or coarse ; and add just sufficient water to cover. TRIPE AND ONIONS. Ingredients. 2 lbs. of Tripe. 6 Onions. 2 pints of Milk. Tripe is usually purchased ready boiled ; it should be thick, white, and fresh ; but it still requires cook-' ing. 1. Cut it into pieces about three inches by two inches. 2. Trim off the fat. 3. Wash it well in cold water, and dry it on a clean cloth. It may be whitened like veal, chicken, or turbot, by rubbing over with lemon-juice. 4. Blanch the tripe for five or ten minutes in water. 5. Take a quart of new milk, put it into a stewpan. 6. Add the tripe. 7. Simmer very gently for two or three hours. 8. Stir frequently with a wooden spoon to prevent the tripe sticking or burning at the bottom of the saucepan. 9. Boil six or eight onions, and, when done, chop them up. 10. Add them to the tripe, and season with pepper and salt and a small teaspoonful of pounded loaf-sugar. Two dessert spoonfuls of flour may be stirred into the milk to thicken it, a quarter of an hour before serving. Tripe may be boiled in plain water, and served with onion sauce and mustard, or it may be boiled in veal stock with fresh beef bones, or baked in milk Buckmaster's Cookery. and served with onion sauce, or, after it is boiled, it may be dipped in batter, and fried for five minutes in butter with finely minced eschalots to a golden colour. Precautions. — It is necessary that the tripe should be fresh and slowly simmered, with frequent attention. Add the onions a few minutes before serving, or the milk will curdle. TRIPE A LA COUTANCE. Ingredients. Tripe. Bacon. Herbs. Eschalots. Carrots. Parsley. 1. Blanch one and a half pounds thin tripe. 2. Cut it in slices three inches long and two inches wide. 3. Cut some thin slices of bacon the same size. 4. Lay a strip of bacon on a slice of tripe. 5. Sprinkle over it some chopped eschalot and parsley. 6. Season well with pepper and salt. 7. Roll up and tie with a thin string. 8. Lay the rolls round a stewpan. 0. Put twTo carrots cut in slices and a bouquet of herbs in the centre of the stewpan. 10. Put in sufficient stock to cover the rolls, season it, stew four hours. 11. Rub the carrots through a sieve. 12. Set the rolls of tripe standing on end in an entree dish. 13. Untie the strings. 14. Put a spoonful of carrot and a sprig of parsley on each roll. 15. Reduce the gravy to a gill and pour round.