Cut the tripe after it has been boiled, into strips about four inches wide and six long. Make a batter with two eggs, one teacup of flour and a little milk. Pepper the tripe and roll it in the batter. Fry in a pan of hot lard; as soon as one side is done, turn it over on the other side.—Mrs. P. W.
Gravy for Roast Beef.
When the joint is done to a turn, dish it and place before the fire; then carefully remove the fat from the dripping-pan, and pour the gravy into the dish, not over the meat, as is the custom of inexperienced cooks, who, moreover, ruthlessly drown it with a cupful of boiling water or highly flavored made-gravy. This is an error, for there is always a sufficient quantity of natural gravy in good meat to render the use of foreign sauces superfluous.—Mrs. P.
Brown Gravy.
Take the gravy that drips from the meat; add a little water, one spoonful butter, a little flour, a little pepper and a little salt. Stew all together.—Miss E. P.
Bologna Sausage.
Take ten pounds of beef, and four pounds pork, two-thirds lean and one-third fat; chop very fine and mix well together. Season with six ounces fine salt, one ounce black pepper, one-half ounce cayenne pepper, and sage to the taste.—Mrs. Dr. S.
Beef Sausage.
Take tough beef and run it through a sausage machine. Form the pulp into shapes an inch thick, and the size of a common beefsteak. Season to the taste.—Mrs. C.
Cow Heel.