Fried Tripe

Scrape the tripe well; cut into squares the size of your hand; boil in salt and water (a tablespoonful of salt to one quart of water) till very tender. The next day cut into smaller pieces, season with salt and pepper, dredge with flour, fry brown on both sides in a pan of hot lard. When done, take it out, pour nearly all the lard out, add a good gill of boiling water, thicken with flour mixed smooth with a tablespoon of vinegar; season to taste, and pour hot over the tripe. A nice breakfast dish.

Stewed Tripe

Five pounds of tripe cut in small slices and fried in a half-pound of lard; put in the tripe and let it cook a little, then add a cup of vinegar, a bowl of beef broth, salt, pepper, and three tablespoonfuls of flour; mix the whole, and let it stew about fifteen minutes; this is the English method, but I have a simpler and more delicate way of cooking tripe, which I prefer: Take three pounds of fresh tripe, cut it in pieces about three inches square; cut up about three good-sized onions in thin slices; place tripe and onions (after washing the former) in warm water, and let it stew gently until the tripe is tender; then simmer away all the water; add unskimmed milk thickened with flour, butter size of an egg, a trifle of pepper and a little salt; when the thickened milk is well boiled, dish up for the table.

Spiced Tripe

Take fresh tripe, cut it into pieces four or five inches square, put a layer of the tripe in an earthen jar, then sprinkle a few cloves, allspice, and whole pepper over it; then another layer of tripe, then spice, and so on, until the jar is full; cover it up and let it stand away in a cold place for a few days, until it tastes of the spice. Serve up cold.

Baltimore Meat Pie

Pare two pounds of potatoes, cover them with hot water, and let them simmer till done; mash them and add a little cream and salt; lay them in the style of paste in a dish; place on thin slices of underdone meat, either mutton, beef, or veal; lay them in thickly; pour over them some gravy, a wineglass of ketchup, then cover thick with mashed potatoes, and bake moderately for about forty minutes.

Croquette

Take cold veal, chicken, or sweetbreads, a little of each, or separately, cut very fine a little fat and lean of ham, half the quantity of the whole of bread crumbs, two eggs, butter the size of an egg, pepper, salt, and a little mustard. Knead like sausage meat, adding a little cream; form in any shape, dip in egg, and then roll in cracker crumbs; fry in lard until a light brown. Dry them in the oven. Celery or mushrooms are an improvement.

Meat Rissoles

Chop fine the cold meat, carefully excluding every particle of fat, skin, and outside; pound in a mortar with a small piece of butter, adding pepper, salt, and powdered fine herbs; moisten with stock; put this into a pan on the fire and take off as soon as hot; stir in the yolk of an egg beaten up with a little lemon juice, and put the mixture by to cool; make a paste of six ounces of flour, two ounces of butter, a pinch of salt, the yolks of two eggs, and a little water; roll it out, and cut it into small squares; put the meat in the center, and paste the corners over, pressing them well down; fry in hot lard, and serve with parsley.