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Tripe and Eggs, Fricasseed

Take three-quarters of a pound of cold boiled tripe, put it in a saucepan with just enough milk to cover it, a bay-leaf, and a slice or two of onion, celery, and carrot. When it boils, put the tripe on a dish, cover, and keep it warm over boiling water. Now strain the milk, and add flour, butter, and seasoning to make it a plain white sauce. Boil four eggs hard, quarter them lengthwise, dish them up with the tripe, and pour the sauce over. Cost, about 1s. 6d.