SPICED BEEF TONGUE.

Rub into each tongue a mixture made of half a pound of brown sugar, a piece of saltpetre the size of a pea and a tablespoonful of ground cloves, put it in a brine made of three-quarters of a pound of salt to two quarts of water and keep covered.  Pickle two weeks, then wash well and dry with a cloth; roll out a thin paste made of flour and water, smear it all over the tongue and place in a pan to bake slowly; baste well with lard and hot water; when done scrape off the paste and skim.

TO BOIL TRIPE.

Wash it well in warm water, and trim it nicely, taking off all the fat.  Cut into small pieces, and put it on to boil five hours before dinner in water enough to cover it very well.  After it has boiled four hours, pour off the water, season the tripe with pepper and salt, and put it into a pot with milk and water mixed in equal quantities.  Boil it an hour in the milk and water.

Boil in a saucepan ten or a dozen onions.  When they are quite soft, drain them in a colander and mash them.  Wipe out your saucepan and put them on again, with a bit of butter rolled in flour and a wine-glass of cream or milk.  Let them boil up, and add them to the tripe just before you send it to table.  Eat it with pepper, vinegar and mustard.

It is best to give tripe its first and longest boiling the day before it is wanted.

TO FRY TRIPE.

Boil the tripe the day before till it is quite tender, which it will not be in less than four or five hours.  Then cover it and set it away.  Next day cut it into long slips, and dip each piece into beaten yolk of egg, and afterwards roll them in grated bread crumbs.  Have ready in a frying pan over the fire some good beef drippings.  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.