cover it with milk and water, and let it boil gently till
it is tender.

If the tripe has been prepared as it usually is at the tripe shops, it
will be enough in about an hour, (this depends upon how long it has been
previously boiled at the tripe shop); if entirely undressed, it will
require two or three hours, according to the age and quality of it.

Make some onion sauce in the same manner as you do for rabbits (No.
298), or boil (slowly by themselves) some Spanish or the whitest common
onions you can get; peel them before you boil them; when they are
tender, which a middling-sized onion will be in about three-quarters of
an hour, drain them in a hair-sieve, take off the top skins till they
look nice and white, and put them with the tripe into a tureen or
soup-dish, and take off the fat if any floats on the surface.

_Obs._ Rashers of bacon (Nos. 526 and 527), or fried sausages (No. 87),
are a very good accompaniment to boiled tripe, cow-heels (No. 198), or
calf's feet, see Mr. Mich. Kelly's sauce (No. 311*), or parsley and
butter (No. 261), or caper sauce (No. 274), with a little vinegar and
mustard added to them, or salad mixture (No. 372 or 453).

Tripe holds the same rank among solids, that water-gruel does among
soups, and the former is desirable at dinner, when the latter is welcome
at supper. Read No. 572.

_Cow-Heel_,--(No. 18.*)

In the hands of a skilful cook, will furnish several good meals; when
boiled tender (No. 198), cut it into handsome pieces, egg and
bread-crumb them, and fry them a light brown; lay them round a dish, and
put in the middle of it sliced onions fried, or the accompaniments
ordered for tripe. The liquor they were boiled in will make soups (No.
229, 240*, or No. 555).

N.B. We give no receipts to boil venison, geese, ducks, pheasants,
woodcocks, and peacocks, &c. as our aim has been to make a useful book,
not a big one (see No. 82).

FOOTNOTES:

[108-*] The _gigot_ is the leg with part of the loin.

[111-*] _If not to be cut till cold_, two days longer salting will not
only improve its flavour, but the meat will keep better.

[111-+] In the West Indies they can scarcely cure beef with pickle, but
easily preserve it by cutting it into thin slices and dipping them in
sea-water, and then drying them quickly in the sun; to which they give
the name of _jerked beef_.--BROWNRIGG _on Salt_, 8vo. p. 762.

[115-*] This, _salted_, makes a very pretty supper-dish.

[120-*] BAKE