Part 10 (1/2)

Stewed Tripe.

_Ingredients_--2 lb. of tripe.

1 quart of brown sauce (_see_ Sauces).

_Method._--Blanch the tripe, as in the preceding recipe.

Simmer gently in brown sauce for two hours.

Dish in a circle, with the brown sauce poured over.

Broiled Steak.

Make the gridiron hot, and rub it with fat.

Lay the steak on it.

Place the gridiron close to a clear fire for about two minutes until the heat has scaled up that side of the steak.

Then turn it on to the other side, and let that remain close to the fire for the same length of time.

Then remove it further from the fire and cook more gradually, turning occasionally. It takes from ten to fifteen minutes to cook, according to the thickness of the steak.

Broiled Chop.

Cook like a steak. It will take from seven to ten minutes to cook. Serve very hot.

Fried Steak.

Make the frying-pan quite hot.

Put a little b.u.t.ter or fat in it, and make that quite hot also.

Put in the steak, and fry it over a quick fire for two minutes on one side, then turn it on to the other.

Moderate the heat applied, and cook gently for about twenty minutes, turning occasionally.

Savoury Roast.

_Ingredients_--1 lb. of rump or beefsteak, cut thin.

Some veal, or sage-and-onion, stuffing.

oz. of flour.

1 cup of boiling water.

_Method._--Lay the stuffing on the steak, roll it round it, and tie it with twine.

Place it in a pie-dish.