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Beef Tripe, to Fricassee

Stew gently in milk and water two pounds of tripe, cut into strips of equal lengths, with a bunch of parsley and an onion. When it has simmered one hour add the peel of half a lemon, an ounce of butter rubbed in flour, and a quarter of a pint of cream. Season with grated nutmeg, salt, and pepper, and when it has simmered another hour serve with the sauce over, and an edging of rice round the dish. Probable cost, 1s. 8d. Sufficient for four or five persons.