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Tripe, French Way of Dressing

Take one pound and a half of fresh white tripe. Cut it into convenient-sized pieces, put it into a stewpan with as much strong veal broth as will cover it, and let it simmer gently for four hours. Put two table-spoonfuls of chopped mushrooms into a stewpan with a table-spoonful of chopped parsley, one shallot finely minced, half a bay-leaf, and a little pepper and salt. Pour over these a quarter of a pint of good white sauce, and stir the mixture over a gentle fire until the vegetables are tender. Add as much veal broth as will make the sauce of the consistency of melted butter, and boil it gently until it is very smooth. Serve the tripe in a deep dish with the sauce poured over it. Time to stew the tripe, four hours. Probable cost, 8d. per pound. Sufficient for four or five persons.