3 pints of vinegar.
1 stick of cinnamon.
6 whole cloves.
1 small blade of mace.
Cut the tripe in pieces and place it in a stone pot. Heat the vinegar and spice to the boiling point and pour over the tripe. Set away in a cool place and it will keep for several weeks. It will be ready for use in twelve hours, and it may be broiled or fried.
Pigs’ Feet.
Pigs’ feet should be treated in every particular the same as tripe. After being boiled they may, when cold, be broiled, or be fried in batter or crumbs. They may be soused, and then be broiled or fried.
To Preserve Rennet.
Rennet is the lining membrane of one of the stomachs of the calf. Select the stomach of a healthy calf, and empty it. Remove the outer skin and the fat. Wipe the rennet, and then salt it well, using about half a pint of salt, and putting the greater part of it in the sack. Let the rennet lie on a dish for five or six hours, then stretch it on a forked stick. Cover it with netting, to protect it from flies, and hang it up in a cool, dry place. When the rennet is dry (which will be in about a week) put it in a paper bag or a glass jar, and keep it in a cool, dry place. This rennet may be used in making cheese or rennet wine.