Tripe holds the same rank among solids, that water-gruel does among soups, and the former is desirable at dinner, when the latter is welcome at supper. Read [No. 572].
Cow-Heel,—(No. 18.*)
In the hands of a skilful cook, will furnish several good meals; when boiled tender ([No. 198]), cut it into handsome pieces, egg and bread-crumb them, and fry them a light brown; lay them round a dish, and put in the middle of it sliced onions fried, or the accompaniments ordered for tripe. The liquor they were boiled in will make soups ([No. 229], [240*], or [No. 555]).
N.B. We give no receipts to boil venison, geese, ducks, pheasants, woodcocks, and peacocks, &c. as our aim has been to make a useful book, not a big one (see [No. 82]).
[108-*] The gigot is the leg with part of the loin.
[111-*] If not to be cut till cold, two days longer salting will not only improve its flavour, but the meat will keep better.
[111-†] In the West Indies they can scarcely cure beef with pickle, but easily preserve it by cutting it into thin slices and dipping them in sea-water, and then drying them quickly in the sun; to which they give the name of jerked beef.—Brownrigg on Salt, 8vo. p. 762.
[115-*] This, salted, makes a very pretty supper-dish.
[120-*] Baker, in his Chronicle, tells us the turkey did not reach England till A. D. 1524, about the 15th of Henry the 8th; he says,
“Turkies, carps, hoppes, piccarell, and beere,
Came into England all in one year.”