The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

Stewed Tripe.

• Ingredients—2 lb. of tripe.
• 1 quart of [brown sauce] (see Sauces).

Method.—Blanch the tripe, as in the preceding recipe.

Simmer gently in brown sauce for two hours.

Dish in a circle, with the brown sauce poured over.

Broiled Steak.

Make the gridiron hot, and rub it with fat.

Lay the steak on it.

Place the gridiron close to a clear fire for about two minutes until the heat has scaled up that side of the steak.

Then turn it on to the other side, and let that remain close to the fire for the same length of time.

Then remove it further from the fire and cook more gradually, turning occasionally. It takes from ten to fifteen minutes to cook, according to the thickness of the steak.