The heart and liver of a calf make a good dish cooked as above.
Having soaked a fresh kidney in cold water and dried it in a cloth, cut it into mouthfuls, and then mince it fine. Dust it with flour. Put some butter into a stew-pan over a moderate fire, and when it boils put in the minced kidney. When you have browned it in the butter, sprinkle on a little salt and cayenne pepper, and pour in a very little boiling water. Add a glass of champagne or other wine, or a large tea-spoonful of mushroom catchup, or of walnut pickle. Cover the pan closely, and let it stew till the kidney is tender. Send it to table hot in a covered dish. It is eaten generally at breakfast.
Wash it well in warm water, and trim it nicely, taking off all the fat. Cut it 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 sauce-pan ten or a dozen onions. When they are quite soft, drain them in a cullender, and mash them. Wipe out your sauce-pan 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.
Having boiled the tripe in milk and water, for four or five hours till it is quite tender, gut it up into small pieces. Put it into a stew-pan with just milk enough to cover it, and a few blades of mace. Let it stew about five minutes, and then put in the oysters, adding a large piece of butter rolled-in flour, and salt and cayenne pepper to your taste. Let it stew five minutes longer, and then send it to table in a tureen; first skimming off whatever fat may float on the surface.
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-dripping. When it is boiling hot put in the tripe, and fry it about ten minutes, till of a light brown.