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Classic
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page 111
in grated bread-crumbs. Have ready in a frying-pan over the fire some good
beef-dripping. When it is boiling hot put in the tripe, and fry it about ten
minutes, till of a light brown.
You may serve it with onion sauce.
Boiled tripe that has been left from the dinner of the preceding day may be
fried in this manner.
FRICASSEED TRIPE.
Cut a pound of tripe in narrow strips, put a small cup of water or milk to it,
add a bit of butter the size of an egg, dredge in a large teaspoonful of flour,
or work it with the butter; season with pepper and salt, let it simmer gently
for half an hour, serve hot. A bunch of parsley cut small and put with it is an
improvement.
Some put in oysters five minutes before dishing up.
TRIPE LYONNAISE.
Cut up half a pound of cold boiled tripe into neat squares. Put two ounces of
butter and a tablespoonful of chopped onion in a frying-pan and fry to a
delicate brown; add to the tripe a teaspoonful of chopped parsley and a little
strong vinegar, salt, and cayenne; stir the pan to prevent burning. Cover the
bottom of a platter with tomato-sauce, add the contents of the pan and serve.
TO CLARIFY BEEF DRIPPINGS.
Drippings accumulated from different cooked meats of beef or veal can be
clarified by putting it into a basin and slicing into it a raw potato, allowing
it to boil long enough for the potato to brown, which causes all impurities to
disappear. Remove from the fire, and when cool drain it off from the sediment
that settles at the bottom. Turn it into basins or small jars and set it in a
cool place for future use. When mixed with an equal amount of butter it answers
the same purpose as clear butter for frying and basting any meats excepting game
and poultry.
Mutton drippings impart an unpleasant flavor to anything cooked outside of its
kind.
ROAST LOIN OF VEAL.
Prepare it the same as any roast, leaving in the kidney, around which put
considerable salt. Make a dressing the same as for fowls; unroll the loin, put
the stuffing well around the kidney, fold and secure with several coils of white
cotton twine wound around in all directions; place in a dripping-pan with the
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