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Tripe and Onions

Have ready two pounds of boiled tripe, with enough of the liquor in which it was boiled to cover it. Bring it to the boil, add a pound or more of onions in quarters, and cook till they are tender. If very large, parboil the onions separately. Add towards the end of the cooking about half a pint of milk mixed with one and a half ounces of flour. Boil up, cook for ten minutes longer, season to taste, and serve on a hot dish. The tripe should be cut up into convenient pieces for serving, and the onions and gravy should be poured over it. Probable cost, 1s. 6d.