A most excellent tomato sauce is made of a brilliant red ketchup, known to dealers under the name of "Connoisseur Ketchup." Take half a pint of it; heat it gently; add a gill of rich soup-stock and a teaspoonful of flour dissolved in a little cold water; simmer until it thickens, and serve.
Ordinary ketchups do not have the proper color, and are likely to sour when heated.
Tripe with Oysters.—Tripe, when properly prepared by a simple process, is very nutritious and easily digested.
Cut up half a pound of well-washed tripe; simmer for three quarters of an hour in water slightly salted; take out the tripe; add to the broth a little butter rolled in flour, salt, and pepper; add a little more flour if not thick enough. Return the tripe and a dozen oysters; simmer for a few minutes longer, and serve.
Tripe Lyonnaise.—Cut up half a pound of cold boiled tripe into neat squares. Put two ounces of butter and a tablespoonful of chopped onion in a pan, and fry to a delicate brown; add the tripe, a teaspoonful of chopped parsley, one of strong vinegar, salt, and cayenne; stir the pan to prevent burning. When done, cover the bottom of a hot dish with tomato sauce, add the contents of the pan to it, and serve.
Veal Cutlet, Sauce Robert.—Select two medium-sized veal steaks, or cut one large one in two; dip in beaten egg; roll in bread crumbs, and fry very well done in the hottest of hot fat; serve with sauce Robert, made as follows;—Fry a small onion brown; add to it a gill each of clear soup and white wine; simmer until brown; strain; return to the pan, and add a teaspoonful of tarragon vinegar, half a teaspoonful of browned flour, and a tablespoonful of French mustard.
Cutlets or veal chops, broiled, may also be served with this sauce.
COOKERY BOOKS.
By Thomas J. Murrey, formerly professional caterer of the Astor House, New York; Continental Hotel, Philadelphia; and other leading hotels.