Season the chops with pepper and salt; roll in flour and fry to a pale brown. When done, if the chops are very fat, pour some of it into the stock-pot and cover the chops with boiling water. Parboil a pint of green peas; add them to the chops, together with a large spoonful of sweet butter. Dredge in a spoonful of flour, and let all stew gently for half an hour.
IRISH STEW
Take from one to three pounds of loin of mutton, or ribs of beef; cut it into chops; add by weight as many white potatoes, sliced, as there is beef. Throw in from two to six chopped onions, according to size, some pepper and salt, and a large spoonful of butter to each pound of meat. Let all stew gently for two hours and serve with boiled rice or macaroni.
PIGEON STEW
Pick and wash the pigeons, stuff them with bread crumbs, parsley, pepper, salt and butter mixed; dust with flour, and put into a pan to brown. Add butter and a little soup-stock or gravy. Stew gently until tender. Before dishing add a glass of wine if approved, if not, a little more stock, if the gravy has become too thick.
TRIPE WITH MUSHROOMS
Clean and parboil tripe before cooking. When it is white and tender, cut it into pieces suitable to fry; pepper and salt it, and dip it in flour or rolled cracker, then drop it into hot bacon fat. When browned on both sides, take up and make a gravy of some of the fat in which it was fried, a little flour, and a wineglass of good vinegar. Pour this around the tripe and serve with mushrooms.
STEWED TRIPE, PLAIN
Cut a pound of tripe in long narrow pieces, lay it in a stew-pan and add a cup of milk, or milk and water, a piece of butter as large as a hen’s egg, a tablespoonful of flour sifted in, a bunch of parsley, and a green onion, if desired. Cook slowly for nearly two hours.
TO FRY TRIPE BROWN