Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

make as many pieces as there are joints; throw the pieces in boiling water for fifteen minutes, and drain them. When cold and dry, put them in a saucepan with a bay-leaf, two onions, with a clove stuck in each, two sprigs of parsley, and one of thyme, a clove of garlic, salt, pepper, half a wine-glass of white wine, and a few thin slices of salt pork; cover with broth or water, and set on a moderate fire for two hours. Dish the pieces, strain the sauce on them, and serve with a garniture of cabbage, or with any _purée_. TRIPE. _How to clean and prepare._--Scrape and wash it well several times in boiling water, changing the water every time, then put in very cold water for about twelve hours, changing the water two or three times; place it in a pan, cover it with cold water; season with parsley, cives, onions, one or two cloves of garlic, cloves, salt, and pepper; boil gently five hours, take out and drain. In case the water should boil away, add more. You may save all the trouble of cleaning and preparing, by buying it ready prepared, as it is generally sold in cities. _Broiled._--When prepared, dip it in lukewarm butter, roll in bread-crumbs, place on a gridiron, and set it on a moderate fire; turn over as many times as is necessary to broil it well, and serve with a _vinaigrette_, _piquante_, or Tartar sauce; also with a tomato-sauce. _Stewed._--Put in a stewpan two ounces of salt pork, cut in dice, three carrots cut in slices, eight small onions, four cloves, two bay-leaves, two cloves of garlic, a piece of nutmeg, four sprigs of parsley, two of thyme, a dozen stalks of cives, six pepper-corns, the fourth part of an ox-foot cut in four pieces, salt, pepper, about two ounces of ham cut in dice, then three pounds of double tripe on the whole; spread two ounces of fat bacon cut in thin slices on the top; wet with half white wine and half water, or water only if you choose;