When any cold tripe remains; cut in thin slices about the thickness of an inch square, mince 2 onions, put some butter, in proportion, in a frying-pan, add in the onions, fry till they are partly done, add the tripe, let fry for about 10 minutes, tossing them; season with salt and pepper, three teaspoonfuls of vinegar to each 1lb., and serve. This is a very favourite dish in Lyons and Paris, both amongst the gourmet and the gourmand. Well dry the tripe on a cloth before frying; it will take 3 ounces of butter to the pound.
No. 23.—Grilled Chicken with Sharp Sauce.
Prepare your chicken as for grill, oil it over slightly, season with salt and pepper in proportion to size, then place it on a gridiron, on a rather fierce fire. When ready done, put by degrees two tablespoonfuls of Sultana Sauce over it, losing none of it. When done, have on a dish an ounce of butter; pour over the butter another tablespoonful of sauce; mix well, and after turning the chicken two or three times, serve it up.
For Relishing Sauce proceed the same, pouring half a pint of that sauce over it, No. 12.
No. 24.—Broiling or Universal Devil.
Any kind of bones which are to undergo the process of broiling ought not to exceed a quarter of a pound each in weight, a deep incision being made in the fleshy part. The same for game and poultry. Rub each piece with the Mixture No. 70, the quantity according to palate, and broil very sharply, turning the bones often.
Strong plain gravy may be served under all.
No. 25.—Sandwiches for Evening Parties.
Chop fine some cold dressed ham—say about a quarter of a pound, put it in a basin with a tablespoonful of chopped gherkins and a teaspoonful of mustard, a little pepper or cayenne; put about 6oz. of butter in a basin, and with a spoon stir quickly till it forms a kind of cream; add the ham and seasoning, mix all well; have the sandwich bread cut in thin slices. Have already cut, thinly intermixed with fat, either cold roast beef, veal, lamb, mutton, poultry, fowl, pheasant, grouse, partridge, &c., either of which lay evenly, and not too thick, on your bread; season with a little salt and pepper, cover over with another piece of bread; when your sandwich is ready, cut them in any shape you like, but rather small and tastily, and serve. You may keep them in a cold place, if not wanted, as they will keep good under cover for twelve hours. Chopped tongue may be introduced instead of ham, in thin slices.
No. 26.—Lamb’s Fry.