Boil two or three pounds of tripe, cut it in pieces, and put it on the
fire with a knuckle of veal, and a sufficient quantity of water; part of
a pod of pepper, a little spice, sweet herbs according to your taste,
salt, and some dumplins; stew it till tender, and thicken the gravy with
butter and flour.
* * * * *
SPANISH METHOD OF DRESSING GIBLETS.
Take the entrails of fat full grown fowls, empty them of their
contents--open them with a sharp knife, scrape off the inner coat; wash
them clean, and put them on to boil with the liver, gizzard, and other
giblets; add salt, pepper, and chopped onion--when quite tender, set
them by to cool; put some nice dripping or butter in a pan, when it
boils put the giblets, add salt, fry them a nice brown; when nearly
done, break six eggs in a bowl, beat them a little, pour them over the
giblets, stir them for a few minutes, and serve them up.
* * * * *
PASTE FOR MEAT DUMPLINS.
Chop half a pound of suet very fine--add one and a quarter pound of
flour, and a little salt--mix it up with half a pint of milk, knead it
till it looks light; take a bowl of proper size, rub the inside with
butter, roll out the paste and lay it in; parboil beef steaks,
mutton-chops, or any kind of meat you like; season it and lay it in the
bowl--fill it with rich gravy, close the paste over the top--get a very
thick cloth that will keep out the water; wet and flour it, place it
over the top of the bowl--gather it at bottom and tie it very securely;
the water must boil when you put it in--when done, dip the top in cold
water for a moment, that the cloth may not stick to the paste; untie and
take it off carefully--put a dish on the bowl and turn it over--if
properly made, it will come out without breaking; have gravy in a boat
to eat with it.
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