Ingredients. - One pound of thin tripe. One-half a pound of bacon. One small carrot. Four mushrooms. One-half a large onion, or six small green ones. Bouquet garni. Two shallots and parsley. Two ounces of butter. One tablespoonful of Harvey sauce. One tablespoonful of mushroom catchup. One ounce of flour. One pint of stock. The juice of half a lemon. Salt and pepper.

Time required, about two hours and a half.

To cook Tripe a la Coutance:

1. Wash the tripe well in cold water.

2. Put the tripe in a stewpan, with cold water enough to cover it.

3. Put the stewpan on the fire, and bring it to the boil.

N. B. - This is to blanch the tripe.

4. Then take the tripe out of the stewpan, and dry it in a clean cloth.

5. Put the tripe on a board, and, with a sharp knife, cut it into strips about two inches wide and four inches in length.

N. B. - Only the thin part of the tripe can be used for Tripe a la Cou-tance. If there are any thick pieces, they can be cooked with milk and onions (see "Tripe," Lesson No. 2).

6. Take the half pound of bacon and cut it into very-thin slices, the same size as the strips of tripe.

7. Take one peeled shallot and two or three sprigs of parsley, and chop them fine on a board.

8. Lay one slice of bacon on each strip of tripe, sprinkle a little chopped shallot and parsley over each slice of bacon, roll them up together, and tie them firmly round with a piece of string.

9. Take the carrot, wash it, scrape it clean with a knife, and cut it in slices.

10. Take the half onion and the other shallot, peel them, and cut them in slices.

11. Take a sprig of marjoram, thyme, and a bay-leaf, and tie them tightly together with a piece of string.

12. Take the mushrooms, wash them, and cut off the ends of the stalks.

13. Arrange the rolls of tripe and bacon in a stewpan.

14. Add all the vegetables and the herbs.

15. Pour in a pint of stock, and put the stewpan on the fire.

16. When it just boils, remove the stewpan to the side of the fire, and let the contents simmer gently for two hours.

17. After that time, take out the rolls of tripe and put them on a plate.

18. Take a strainer, hold it over a basin, and strain the stock.

19. Put two ounces of butter into another stewpan, and put it on the fire to melt.

20. When the butter is melted, add to it one ounce of flour, and mix them smoothly together.

21. Now add the stock, and stir it over the fire until it boils and thickens.

22. Take half a lemon, and squeeze the juice of it into the sauce.

N. B. - Be careful not to let any pips fall in.

23. Stir in one tablespoonful of Harvey sauce and one tablespoonful of mushroom catchup, and season with pepper and salt.

24. Now place in the rolls of tripe, and let them warm through.

25. Serve the rolls of tripe in a circle on a hot dish, • with some puree of carrot or spinach (see " Vegetables," Lessons Nos. 6 and 8), or with a mixture of vegetables (according to taste) in the centre, and pour the sauce round the edge.