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Tripe, Curried

Mince finely three or four large onions, put them in a stewpan with two ounces of butter, and fry them until they are tender. Rub them through a sieve, and mix smoothly with the pulp a table-spoonful of ground rice and a table-spoonful of curry-paste. Add gradually a pint of stock, and stir the sauce over the fire until it boils. Take two pounds of tripe already boiled till tender; put it into the sauce with a little more stock, let it boil gently for an hour, and remove the scum carefully as it rises. Serve on a hot dish, and send rice boiled as for curry to table with it. Time to simmer the tripe, one hour. Probable cost, 8d. per pound. Sufficient for five or six persons.