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Bachelor's Stew

(England.) This is still another old recipe, a relic of the days before clubs became plentiful and lonely men cooked their meals on the hob of the little fire-place of their own rooms.

Buy a slice of the fillet of veal, 2 inches thick, weighing 2 1/2 pounds. Fry it in a pan with some butter, a slice of lean ham, 2 carrots, 3 onions, sliced, and some celery and green peas, 1/2 cupful each, or more if desired. Add a spoonful of Worcestershire sauce and a cup of boiling water. Cover very closely, and let it simmer for 1 1/2 hours. Thicken the gravy with flour and pour it around the meat and vegetables, neatly arranged. TRIPE (a la mode de Caen.) Tripe is cooked in various styles at Caen, Dijon, Venice, Lyons, and Toulouse. That of Caen is justly the most delightful.

Clean, scald, and scrape 1 1/2 pounds of tripe-or it can be bought already dressed. Cut it into neat pieces about 2 inches square, and put it in an earthen casserole with 1 large carrot, and an onion, sliced, 1 clove, 1 bayleaf, a bit of thyme, and a spoonful of chopped parsley. Fry these in butter; add a pint of consomme and a tablespoonful of white wine or cider; cover closely and cook until tender. It must be served in the casserole, as it is abroad.

TRIPE (as cooked in Lyons.) Cut into narrow strips 1 pound of cold boiled tripe. Fry it in 2 ounces of butter or soup fat, clarified, with 2 large sliced onions, parsley, pepper, salt, and a tablespoonful of vinegar. When brown, pour into a dish, and serve with a border of Lyonnaise potatoes. The recipe for these can be found in any cook-book.

CALLALOU. (A greek dish, brought by sailors to Marseilles.) Cut into slices two dozen ochra pods, add a little salt, and set aside for 15 minutes. Then wash them with warm water, drain, and boil until tender. Drain them once more; add two handfuls of string beans, sliced and cooked. Cut also 2 egg plants into squares, 5 large tomatoes, and slice 2 large onions, and core and slice 2 green peppers. Cook all of these in butter or dripping, stirring until almost dry; season, add some chopped parsley, cook 10 minutes more, and serve hot.