The official handbook for the National Training School for Cookery

4. We put the tripe and onions into a saucepan, with one pint of milk. 5. We put the saucepan on the fire to boil. 6. When it boils, we should move the saucepan to the side of the fire, and let it simmer for not less than two hours. 7. After that time, we should feel the tripe with a fork, and if it is sufficiently cooked it will be very tender. 8. We take the saucepan off the fire and stand it on a piece of paper on the table. 9. We take the onions out of the saucepan and put them on a board and chop them up finely. 10. We take the tripe out of the saucepan and arrange it on a warm dish. Lessons on Cooking Meat. — Tripe in Milk. 105 11. We stand the dish near the fire to keep warm. 12. We take a dessertspoonful of flour, and mix it to a smooth paste with cold milk. 13. We stir, by degrees, the paste into the hot milk, and let it boil and thicken. 14. We now stir the onion into the milk, and let it warm through. 15. We season the onion sauce, according to taste, and pour it over the tripe. It is now ready for serving. io6 National Training School for Cookery. TRIPE. Lesson No. 3. TRIPE A LA COUTANCE. Average cost of " Tripe a la Coutance? s. d. 1 lb. of thin tripe o 8 J lb. of bacon o 6 1 small carrot » o o| 4 mushrooms o i| J a large onion or 6 small green onions . . ) Bouquet garni \ o 2J 2 shalots and parsley ) 2 oz. of butter o 2 i tablespoon ful of Harvey sauce 1 i tablespoonful of mushroom ketchup . . . . j ° 2 I oz. of flour o o^ i pint of stock o j\ The juice of half a lemon o i Salt and pepper o o\ 2 7f Time required, about two hours and a half . Now we will show you how to cook Tripe a la Contame. 1. We wash the tripe well in cold water. 2. We put the tripe in a stewpan with cold water enough to cover it. 3. We put the stewpan on the fire and bring it to the boil N.B. — This is to blanch the tripe. 4. We then take the tripe out of the stewpan and dry it in a clean cloth. 5. We put the tripe on a board, and with a sharp knife cut it into strips about two indies zvide and four inches in length. N.B.— Only the thin part of the tripe can be used for " trife a la Coutance;'" if there are any thick pieces they can be cooked with milk and onions (see "Tripe," Lesson No. 2). Lessons on Cooking' Meat. — Tripe a la Coutance. 107 6. We take the half pound of bacon and cut it in very thin slices, the same size as the strips of tripe. 7. We take one shalot, peel it, and two or three sprigs of parsley, and chop them up finely on a board. 8. We lay one slice of bacon on each strip of tripey sprinkle a little chopped shalot and parsley over each slice of bacon, roll them up together, and tie them firmly round with a piece of string. 9. We take the carrot, wash it, scrape it clean with a knife, and cut it in slices. 10. We take the half onion and the other shalot, peel them, and cut them in slices. 11. We take a sprig of marjoram, thyme, and a bay -leaf, and tie them tightly together with a piece of string. 12. We take the mushrooms, wash them, and cut off the end of the stalks. 13. We arrange the rolls of tripe and bacon in a stewpan. 14. We also add all the vegetables and the herbs. 15. We pour in a pint of stock, and put the stewpan on the fire.