Tripe In Batter

Boil the tripe after prepared in the shops for two hours. To each pound put a quart of cold water, two teaspoon-fuls of salt, a small teaspoonful of pepper, a bay-leaf, a very small bit of mace, three onions, and a tablespoonful of vinegar. When the tripe is ready, dry it in a clean cloth, cut it into neat squares of about two inches. Dip each piece in batter, and fry in hot fat until crisp and a light brown. As you take up each piece put it on paper, to absorb any fat clinging to it, and serve as quickly as possible. Not more than two or three pieces should be fried at once, lest the temperature of the fat be too much reduced.

Baked Tripe With Potatoes

Put a pound of tripe, cut into neat squares, in a stew-ing-pot, with four shred onions, a small teaspoonful of pepper, and one of salt, and enough stock or water to cover it. Let it cook in a slow oven for three hours, taking care to fill up the pot should the liquor dry up. When the tripe is perfectly tender strain away the gravy, from which remove all fat, and make it as thick as cream with flour. Put the gravy and tripe into a pie-dish, and make a cover of mashed potatoes, and bake for ten minutes, or until the pasty is hot throughout. The potatoes should be brown on the top.