European and American cuisine

Tripe ft I'Espagnole. — Place a saucepan with 3 tablespoonfnls oil or 2 ounces butter over the fire, add Y^ cupful fine-chopped onion, Y, fine-chopped green pepper, 1 bruised clove of garlic, cook 5 minutes without browning (if handy, add Ys cupful fine-chopped mushrooms). Wash and cut lYt pound tripe into inch-sized pieces, season with 1 even tablespoonful salt, Yt teaspoonful pepper ; mix the tripe well with the seasoning; add them to the saucepan, cover, and cook 10 minutes ; add 2 fine-cut tomatoes, cook 5 minutes, dust over 1 teaspoonful flour, add 1 cupful boiling water with 1 teaspoonf ul beef extract, cook a few minutes longer ; then serve on a warm dish ; sprinkle over 1 teaspoonful fine-chopped parsley. Stewed Tripe. — Cut lYs pound well-washed tripe into small narrow strips 1 inch long and Y4 inch wide. Place a saucepan with 2 ounces butter over the fire, add 1 fine-chopped onion, cook 5 minutes ; season the tripe with 1 even tablespoonful salt, 1 even teaspoonful pepper, add the tripe, cover, and cook 10 minutes. Melt 1 ounce butter in a small saucepan, add Yt tablespoonful fiour, stir and cook 2 minutes ; add Ys pint white broth (if handy, add a little mushroom liquor), a small bouquet, 1 even teaspoonful salt, cook 6 minutes. Mix the yolks of 2 eggs with the juice of Yt lemon, add it to the sauce, remove the bouquet, add the sauce to the tripe, pour it on to a warm dish ; sprinkle over 1 tablespoonful fine-chopped parsley. Oamish with small potato balls and serve. Ox Tail ft la Printanler. — Cut 2 large ox tails at the joints into 2-inch lengths, place them in a kettle of boiling water, drain and cool in cold water. Cover the bottom of a saucepan with 2 ounces fine-cut salt pork, Yt slice of thin ham, add 2 onions, 1 carrot, a small shank of veal cnt into pieces, and a bouquet ; lay the ox tails on top of this, add 7s tablespoonful salt, 1 teaspoonf ul pepper, cover with cold water, and boil 3 hours. Remove the ox tails, strain the broth, put a little of the broth over the ox tails, and set in a warm place ; reduce the remaining broth by boiling to 1 pint. Lay the ox tails in a roasting pan, pour over the reduced broth, set the pan in a hot oven, roast and baste frequently till it has obtained a glaze, which will take about 26 minutes. Melt 2 ounces butter in a saucepan, add 1 heaping tablespoonful flour, stir 3 minutes, add the gravy from the ox tails ; then add sufficient boiling water to make a creamy sauce ; add a small piece of butter, a little paprika, and the juice of Yf lemon. Pour the sauce over the ox tails, and garnish with cooked carrots, cauliflower roses, green peas, asparagus tops, and wax beans cut diamond shape. Serve with small boiled potatoes.