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Tripe Pie

Tripe which is to be used for a pie should be stewed, and allowed to jelly in the liquor in which it was boiled. Line the inside of a pie-dish with good pastry. Put a slice of tender steak or a little undressed ham at the bottom of the dish, and place upon this the tripe with the jellied gravy adhering to it. Season with pepper and salt, place little pieces of butter here and there on the meat, and pour in two or three spoonfuls of good brown gravy. Cover the dish with a good crust, and bake the pie in a well-heated oven. When the pastry is sufficiently cooked the pie is done. Time to bake, according to size. Probable cost, tripe, 8d. per pound.