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Tripe, Stewed, with Bacon

Take two pounds of fresh white tripe, half a pound of bacon, and a calf's foot. Cut the tripe into pieces three inches square, and scald these in boiling water for five minutes. Bone the foot, scald it for ten minutes, and cut it into six or eight pieces. Divide the bacon also into pieces convenient for serving. Put the meat into a stewpan with a large bunch of parsley, a sprig of thyme, two bay-leaves, three large onions, two cloves, and a little pepper and salt, and pour in as much broth as will cover the whole. A glassful of brandy may be added or not, as preferred. Cover the saucepan closely, let its contents boil, then draw it to the side, and let them simmer very gently until the meat is done enough. Take out the herbs, skim the sauce carefully, and serve the stewed meat in a tureen, with the sauce poured over it. Send it to table as hot as possible. Time to stew, three hours. Probable cost, 3s. 6d., exclusive of the brandy. Sufficient for five or six persons.