Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

tripe mixture. Stir until the sauce is smooth and thick. Some persons like a teaspoonful of Parmesan cheese added to this stew just before it is served. Fried tripe Lay cold, boiled tripe in a mixture of equal parts of salad oil and vinegar for two hours. Drain in a colander for fifteen minutes. Dip in egg, then in cracker crumbs, and set in a cold place for several hours. _Sauté_ in a frying-pan to a light brown. Or you may dip squares of cold boiled tripe into good fritter batter and fry in deep cottolene or other fat. When done, drain free of grease and serve with a sauce made according to the following recipe: Into the yolk of an egg beat very slowly, a few drops at a time, a half-cup of salad oil. When as thick and smooth as cream add, still slowly, two tablespoonfuls of vinegar, a coffeespoonful of French mustard, a tablespoonful of minced parsley and salt and paprika to taste. Stewed tripe and oysters Drop three dozen oysters into their boiling liquor, cook for just one minute, and drain. Cut cold boiled tripe into pieces of uniform size. Put it over the fire with enough water to cover it and simmer for three-quarters of an hour. Drain off the water. Have ready a pint of fresh, scalding milk in a double boiler and drop the tripe into this. Cook for fifteen minutes; add two teaspoonfuls of flour rubbed into the same quantity of butter, and stir until smooth and thick. Season to taste, add the oysters and cook until they are heated through. Last of all, stir in very slowly one beaten egg, and remove at once from the fire. Stewed tripe and celery Cut into inch pieces enough celery to make a cupful, and stew tender in salted, boiling water. Drain and set aside while you stew the tripe, first in water, then in milk, as in the recipe for tripe and oysters. Instead of adding the oysters to the thickened milk, stir in the stewed celery, and cook for a minute before