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Tripe, Grilled

Clean the tripe, simmer it very gently in nicely-flavoured stock, and boil with it an onion stuck with two cloves, a carrot, a bunch of sweet herbs, and a little pepper and salt. When it is quite tender take it up, drain it, and cut it into pieces two inches square. Take equal quantities of minced parsley and chives, add a little pepper and salt, and make the mixture into a paste with a little oiled butter or dripping and lemon-juice. Dip the pieces of tripe into this batter, cover them with bread-crumbs, and broil over a clear fire. Send piquant sauce to table with them. Time to broil, till lightly browned. Probable cost, 8d. per pound. Sufficient, one pound of tripe for two or three persons.