The first stomach of the ox. Used after being prepared by the butchers. It is easily digested, contains good nutrients. It may be broiled and served with melted butter... Fried either after breading, or dipping in fritter batter and served with fried onions or with a puree of onions in either brown or white sauce... Stewed plain with onions in white sauce... Stewed with tomatoes, a clove of garlic, red peppers, olive oil, Worcestershire sauce, sliced onions and meat gravy. This is called "in CREOLE style"...Stewed in Espagnole sauce with an addition of fried onions... Stewed down rich in tomato sauce... Stewed in a sauce Poulette and served with toast... Baked in a rich white onion sauce... Grilled and served with tartar sauce... Curried and served with fancy croutons. . . Made into a fricassee by stewing in a sauce Veloute... Laid out in lengths, the inside spread with sausage meat, rolled up into cannelons, baked and basted with tomato sauce; served with some of the sauce and garnished with sausage balls... Sauteed and served with Bordelaise sauce... Simmered down till nearly dry with a little white broth, chopped parsley, and strips of lean ham then moistened with a sauce Toulouse, finished with a few gherkins finely minced.