Miss Corson's practical American cookery and household management

back of a knife, and cut it in strips two inches wide and about five long. When the sausage-meat is done, season it palatably, put it into the pieces of tripe, roll them up, and tie them compactly ; put a frying-pan over the fire with enough butter to cover the bottom, and when it begins to brown put in the rolls of tripe, and quickly brown them ; also brown some Httle balls of sausage-meat ; as the tripe is browning, dredge a little flour over it ; when the tripe is brown, lay it on a dish, pour a little hot water into the pan, stir it about to make a sauce ; season the sauce palatably with salt and pepper, let it boil, pour it on a hot platter, lay the tripe on it as shown in the accompanying cut, with the sausage-meat balls in the middle. SIDE-DISHES (ENTREES). 273 BEEF-KIDNEY BROILED WITH BACON. Wash a fresh beef-kidney, and cut it in small slices about quarter of an inch thick, rejecting all the membranes and fat; cut as many small thin slices of bacon as there are pieces of kidney, and put them alternately on small metal skewers ; lay the skewers, thus filled with kidney and bacon, between the bars of a buttered double wire gridiron, and broil them quickly over a hot fire until the bacon is brown ; then dust them with salt and pepper, and serve them at once. The little skewers are transferred to a hot dish, and laid on the plates in serving them at table : serve fresh butter with them. BEEF-KIDNEY STEWED. Peel and slice a small onion ; cut a beef-kidney in small slices, and put it over the fire in a frying-pan with the onion and two tablespoonfuls of butter, and brown it ; when the kidney is brown, dust over it a tablespoonful of flour, and stir it until the flour is brown, then pour in a pint of boiling water, season the kidney with salt and pepper, and stew it gently for ten minutes ; then add a tablespoonful of finely chopped parsley, and a glass of Madeira, and serve the kidney. The entire operation should be finished in about twenty minutes, because kidney grows tough if cooked too long. If the wine and parsley are not available, use instead two tablespoonfuls of any good table sauce or vinegar. FRIED LIVER AND BACON WITH SPINACH. Thoroughly wash two quarts of spinach, trim away the roots and tough stalks, and let it stand in cold water ; slice two pounds of calfs liver about half an inch thick; pour boiling water upon it, let it stand until cool enough to permit the skin to be stripped off, then dry it on a cloth, and roll it in flour seasoned with salt and pepper ; slice a quar-