Boiled Tripe And Onions

Cut a prepared double of tripe into slips, then peel and boil some Spanish or other onions in milk and water with a little salt, and when they are nearly done add the tripe and boil it gently twenty minutes. Serve it to table with tbe onions and a little of the liquor in a tureen. Serve up, like-wise, in a sauceboat, some melted butter with a little mustard mixed with it, and (if approved) there may be added a table spoonful of vinegar.

Tripe And Onions Another Way

Put the pieces of tripe into a pan and cover with milk; then bake it till tender, serve it up in a bowl, and some onion sauce made in the same manner as for rabbits, and onion to be put into butter boats. This mode will be found to be the best.

Pine Strawberry Fritters

Make a batter with three ounces of flour, a little white wine, brandy, and grated lemon peel, four whites of eggs well beaten, and two yolks, dip the fruit into the batter separately, and fry them in boiling lard till of a light colour, drain them upon a sieve; then put them upon a dish, sift sugar over, and glaize with a salamander.

Sweet Sauce For Roast Mutton Or Venison

Add to a gill of red port two table spoonfuls of vinegar, half a gill of cullis, sugar, an onion boiled, and rubbed through a sieve, and a little pounded cinnamon; make it boiling when it is to be sent to table.

Crills And Sauce, Which Are Generally Eaten After Dinner

Season some small pieces of ready-dressed fowl or turkey with pepper and salt, and grill them gently of a nice brown colour. In the mean time put into a stewpan a gill and a half of cullis, an ounee of fresh butter, a table spoonful of musli-room ketchup, the juice of a lemon, and a smallbit of the rind, a little cayenne pepper, a tea spoonful of the essence of anchovies, and one eschalot chopped fine. Boil all the ingredients together five minutes, strain the liquor, and serve it up in a sauce-boat: the pieces of chicken, etc. on a dish.

Vol Au Vent

Roll out a piece of tart paste two inches thick, and stamp a piece the size of the bottom of the dish, which is intended to be sent to table; then stamp another piece of puff paste, the same size and thickness, wash the first with egg put the other upon it, and mark the center with a cutter two sizes smaller, egg the top with yolks and bake it. When done take the center part out to the mark, and fill it with fricassee of chicken, or fillets, soles, or lobsters, etc.

Salme Of Woodcocks

Take two woodcocks half roasted, cut them up neatly, and let the trimmings with the entrails be pounded in a marble mortar; then put them into a stewpan, add half a pint of cullis, two eschalots chopped, half a gill of red port, and a bit of rind of lemon; season to the palate with pepper, salt, and lemon juice. Boil the ingredients ten mi-nutes, and strain the liquor to the carved woodcocks, which stew gently till done. Serve them up in a deep dish with sippets of fried bread strewed over.

How To Make A Haggess

Take the hearts and lights of a sheep, and blanch and chop them; then add a pound of beef suet chopped very fine, crumb of French roll soaked in cream, a little beaten cinnamon, mace, cloves, and nutmeg, half a pint of sweet wine, a pound of rasins stoned and chopped, a sufficient quantity of flour to make it of a proper consistence, a little salt, the yolk of three eggs, and some sheep chitterlings well cleaned and cut into slips. Mix all together, and have ready a sheep's bag nicely cleaned, in which put the mixture; then tie it tight and boil it three hours.

Conclusion, With Remarks

All sweets, pastry, shellfish or savoury dishes, either plain or modelled, with fat or butter, or ornaments of any kind, that are served up in second courses or ball suppers, etc. should be very light, airy, and neat; the pastry, likewise, of the best puff paste, well-baked, and rather inclining to a pale colour, which has a very good effect,