CHITTERLINGS, OR CALVES' TRIPE.
78. Wash them and put them on to boil in water enough to cover them, with a little salt. When they are quite tender, drain them, put them on a dish, and pour over them a rich drawn butter.
ROAST LEG OF LAMB.
79. Cut deep incisions round the bone and in the flesh; make a dressing of bread crumbs, salt, pepper, sweet marjoram, or summer savory, and as much butter as will make the crumbs adhere together. Fill all the incisions with the dressing, season the meat with salt and pepper, put it on the spit and roast it before a clear fire; when nearly done dredge flour over and baste it with the gravy.
Skim the fat off the gravy, and add a little flour, mixed with water; let it boil once, and serve it in a gravy boat.
BOILED LEG OF LAMB.
80. Trim off all the loose fat, cut off the shank, wash and wipe it dry; dredge it with flour and tie it in a clean cloth; put it in boiling water enough to cover it. The water should be salted in the proportion of two tea spoonsful of salt to a quart of water. Let it boil from two to three hours according to its size. Serve it with drawn butter or rich parsley sauce, which ever may be preferred, and vegetables of any kind which may be in season.
LAMB STEWED WITH ONIONS.
81. This is a French dish. Peel some onions, cut them in slices, and put them in your stew-pan; cut off the ends of the chops, pound them, and lay them in with the onions and some pepper and salt. Put in as much water as will cook them; let them stew slowly till they are tender, then add a piece of butter rolled in flour to thicken the gravy.