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Tripe for Invalids

Take half a pound of fresh-dressed tripe. Wash it, cut it into squares, and remove almost all the fat. Cut up half a pound of lean beef in the same way, and put both into a stewpan with half a pint of cold water, half a spoonful of mustard, a small lump of sugar, and a little salt. Bring the liquor to the boil, skim carefully, then draw the saucepan to the side, and let its contents simmer gently for three hours. Mix a tea-spoonful of cornflour to a smooth paste with about a table-spoonful of cold water. Stir this into the sauce, and boil it gently for a few minutes. Put the meat on a hot dish, pour the sauce over it, and serve. Time to simmer the tripe, three hours. Probable cost, 8d. per pound. Sufficient for one person.