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Tripe, Fricasseed

Take about two pounds of fresh tripe as sold by the vendors; cut it into pieces three inches long and two broad, wash these in cold water, and dry them in a cloth. Put them into a stewpan, cover with equal parts of milk and water, add two onions and a bunch of parsley, and simmer gently for an hour. Rub an ounce of butter smoothly with a little flour, moisten with a quarter of a pint of cream, and stir it into the sauce. Add the thin rind of half a lemon, a little pepper and salt, and the eighth part of a nutmeg, grated; then simmer for another hour. Put the tripe into a hot dish, take the sauce from the fire, stir a lump of fresh butter into it until this is dissolved, and pour it over the meat. In stewing the tripe be careful that it does not burn to the bottom of the pan. A dish of boiled rice is a suitable accompaniment to tripe prepared in this way. Time to stew, two hours. Probable cost, tripe, 8d. per pound. Sufficient for five or six persons.