Parboil a few minutes; drain off the water and boil again for 5 or 10 minutes; then cut up small, put in fresh water and cook until tender. Season well, and thicken the gravy.
Have the liver sliced; pour on boiling water, and let stand 5 minutes, or so. Remove the skin; season the slices with salt and pepper. Put a little piece of fat salt pork on each slice and roll up, fastening with a string. Then brown them in a tablespoon of drippings or butter; then throw in a tablespoon of flour among them; stir them about, cover with water; season more if necessary, and cook 1/2 an hour. Remove strings and serve as a regular meat dish at dinner.
Scald, and peel off the edges. Roll in flour that is salted. Fry in butter in a pie-tin on top of the stove. It has a better taste than if cooked in an iron spider.
Scald and peel off the edge; put to fry, and when both sides are brown, cover with water in the frying-pan; put cover over, and let stew 15 or 20 minutes. If the liver is rolled in flour a nice gravy will be made in the stewing.
Scrape the tripe. Cut it into squares of 3 inches; boil in salted water; when very tender, take out; cut up smaller; season, roll in flour, and fry brown in hot lard. When done, pour a cup of water in the frying-pan, and thicken with flour mixed smooth with vinegar; pour over the tripe, hot. Good for breakfast.
Miss Juliet Corson.
Boil, clean and cut up fresh tripe. Three pounds of tripe; 1 very large carrot, turnip, onion, all peeled, a teaspoon of whole cloves, same of whole pepper, 2 bay leaves, a sprig of parsley. Put in a jar. Half cover with broth or water. If broth is used, fill up with water, having a half gill of vinegar in it. Paste the cover on with flour and water, and bake 6 hours.
Miss Juliet Corson.
Take the tripe, as it ordinarily comes from the market (it is generally cooked); parboil it for a few minutes, putting it on in cold salt and water. Pour off that and put on another, boil for 15 minutes; take it out, and put in that water some rice to boil - the proportion is half a pound to a pound of tripe. Boil the rice until just tender. At the time of putting in the rice, slice and fry brown in a saucepan, 2 onions in butter or drippings; then add the tripe and enough hot water to cover. Season with salt and pepper, and let it cook until the rice is done; add a tablespoon of curry powder to the tripe. Stir it up, and dish the tripe with the rice around it. If the tripe is not pickled, add a tablespoon of vinegar before taking up.
One quart of corn meal, 1/2 teaspoon of salt, wet up with cold water stiff. Pat with the hands into little balls. Put them on the bottom and around the sides of a kettle, and pour boiling water over them and boil briskly an hour. To be eaten with meat gravies. You can cook potatoes with them.