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Beef Tripe, to Roast

Boil two pounds of tripe for an hour or more, and then cut into convenient-sized pieces. Spread them out, and lay over each a rich veal stuffing. Skewer and tie securely into rolls. Baste continually with butter, and dredge flour over them. They may either be spitted or baked in an oven. Serve with sliced lemon and unmelted butter. Probable cost, 8d. per pound for the best tripe. Time to roast, three-quarters of an hour. Sufficient for four or five persons.