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Broiled Devilled Tripe

Procure two pounds fresh honeycomb tripe and cut it in six equal pieces. Place them in saucepan with a finely sliced onion, sprig thyme, bay leaf, two cloves, a half gill vinegar, teaspoon salt, half teaspoon pepper, quart water, cover pan and let slowly boil for fifteen minutes. Remove to a table and let cool in seasoning, lift up tripe and thoroughly drain on a cloth. Spread devilled butter on both sides of tripe, roll in bread crumbs, broil over a brisk fire for three minutes on each side, remove, dress on a hot dish and serve.