When you dish it up, pour a little
brown gravy, or port wine sauce mixed the same way as for venison. Lay
slices of currant jelly around it.
HOW TO FRICASSEE TRIPE.--Cut into small square pieces. Put them into
the stewpan with as much sherry as will cover them, with pepper,
ginger, a blade of mace, sweet herbs and an onion. Stew 15 minutes.
take out the herbs and onion, and put in a little shred of parsley,
the juice of a small lemon, half an anchovy cut small, a gill of cream
and a little butter, or yolk of an egg. Garnish with lemon.
HOW TO FRY TRIPE.--Cut the tripe into small square pieces; dip them in
yolks of eggs, and fry them in good dripping, till nicely brown; take
out and drain, and serve with plain melted butter.
VEAL CUTLETS, MAINTENON.--Cut slices about three quarters of an inch
thick, beat them with a rolling-pin, and wet them on both sides
with egg; dip them into a seasoning of bread crumbs, parsley, thyme,
knotted marjoram, pepper, salt and a little nutmeg grated; then put
them in papers folded over, and broil them; and serve with a boat of
melted butter, with a little mushroom ketchup.
VEAL CUTLETS.--Another way.--Prepare as above, and fry them; lay into
a dish, and keep them hot; dredge a little flour, and put a bit of
butter into the pan; brown it, then pour some boiling water into it
and boil quickly; season with pepper, salt and ketchup and pour over
them.
ANOTHER WAY.--Prepare as before, and dress the cutlets in a dutch
oven; pour over them melted butter and mushrooms.
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