You may serve it with onion sauce.

Boiled tripe that has been left from the dinner of the preceding day
may be fried in this manner.

FRICASSEED TRIPE.

Cut a pound of tripe in narrow strips, put a small cup of water or
milk to it, add a bit of butter the size of an egg, dredge in a large
teaspoonful of flour, or work it with the butter; season with pepper
and salt, let it simmer gently for half an hour, serve hot. A bunch of
parsley cut small and put with it is an improvement.

Some put in oysters five minutes before dishing up.

TRIPE LYONNAISE.

Cut up half a pound of cold boiled tripe into neat squares. Put two
ounces of butter and a tablespoonful of chopped onion in a frying pan
and fry to a delicate brown; add to the tripe a teaspoonful of chopped
parsley and a little strong vinegar, salt and cayenne; stir the pan to
prevent burning. Cover the bottom of a platter with tomato sauce, add
the contents of the pan and serve.

TO CLARIFY BEEF DRIPPINGS.

Drippings accumulated from different cooked meats of beef or veal can
be clarified by putting it into a basin and slicing into it a raw
potato, allowing it to boil long enough for the potato to brown, which
causes all impurities to disappear. Remove from the fire, and when
cool drain it off from the sediment that settles at the bottom. Turn
it into basins or small jars and set it in a cool place for future
use. When mixed with an equal amount of butter it answers the same
purpose as clear butter for frying and basting any meats except game
and poultry.

Mutton drippings impart an unpleasant flavor to anything cooked
outside of its kind.

ROAST LOIN OF VEAL.

Prepare it the same as any roast, leaving in the kidney, around which
put considerable salt. Make a dressing the same as for fowls; unroll
the loin, put the stuffing well around the kidney, fold and secure
with several coils of white cotton twine wound around in all
directions; place in a dripping-pan with the thick side down, and put
in a rather hot oven, graduated after it commences to roast to
moderate; in half an hour add a little hot water to the pan, and baste
often; in another half hour turn over the roast, and when about done
dredge lightly with flour and baste with melted butter. Before serving
carefully remove the twine. A roast of four to five pounds will bake
in about two hours. For a gravy, skim off some of the fat if there is
too much in the drippings; dredge in some flour, s