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Tripe, Roasted

Take about a pound and a half of tripe, wash, and boil it in milk and water for an hour. Cut it into two oblong pieces of equal size, spread on the fat side of one piece some good veal forcemeat, and lay upon it the other piece the fat side inwards. Roll and skewer the tripe securely, and tie it round with thin string. Fasten it on the spit, put it down before a clear fire, dredge with flour, and baste liberally. When done enough, serve on a hot dish, and garnish with sliced lemon. Send melted butter to table in a tureen. Time to roast, half an hour or more. Probable cost, tripe, 8d. per pound. Sufficient for three or four persons.