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TRIPE, STEWED IN ITS OWN JELLY (Birming ham way)

Take some clean, fat, white tripe. Throw it into boiling water for ten minutes, drain and dry it, and cut it into pieces. Roll these up neatly, and tie them round with thin string. Put them into an earthen jar which has a closely-fitting lid, and put with them a knuckle of veal or a calf's foot, and a little salt and pepper. Place the lid on the jar, and put it in a large pan of boiling water, keep it boiling, and add more water when required. When the meat is done enough, lift out the jar without disturbing the contents, and put it in a cool place. The tripe should remain in its own jelly until wanted, when it may be taken out and dressed in various ways. It will keep for three or four days. Time to stew, eight hours or more. Probable cost, tripe, 8d. per pound.