Sweetbieads and Macaroni Sauce.
2 beef sweetbreads, 12 sticks macaroni, 2 tablespoonfuls butter, 2 tablespoonfuls flour, 1 cupful cream, Salt and pepper.
Parboil the sweetbreads; cut into small pieces. Boil the macaroni; when tender, cut it in tiny pieces, mak ing little rings. Into saucepan put butter and flour; stir, add the cream; when smooth, add the macaroni and sweetbreads. Season with salt and pepper. Boil up and serve.
Tripe d la Creole (Southern recipe).
2 tablespoonfuls butter, 12 peppercorns, 2 cloves, 1 blade mace, 1 onion chopped fine, 2 tablespoonfuls flour, cupfuls strained tomato, pound boiled tripe.
Put into a saucepan the butter, peppercorns, cloves, mace, and onion chopped fine. Cook slowly until the butter is light brown; add the flour, and brown again. Strain, and re turn to the fire. Season to taste; add the boiled tripe, cut into inch strips; cover, and simmer gently for twenty minutes.
Curried Tripe (Southern recipe).
1 tablespoonful butter, 1 finely chopped onion, 1 tablespoonful flour, 1 cupful stewed tomato, 1 pounds boiled tripe, Curry powder, pepper, and salt, 1 cupful beef stock.
Melt the butter in a spider; add the onion; cook until colored; add the flour and brown it; stir in the beef stock and tomatoes. Add the boiled tripe, cut into strips, season with salt, pepper, and a little curry powder. Simmer gently for ten minutes, and serve.
Tripe Lyonnaise (French recipe).
2 pounds tripe, 1 tablespoonful butter, Slice onion, Salt and pepper.
Cut the tripe in thin strips. Put the butter in a frying pan; when hot, add the onion, and fry light brown. Turn in the tripe, add a lit tle salt and pepper. Cook gently until tender. Thicken the gravy with flour.
Tripe a, l'Espagnale (French recipe).
3 tablespoonfids oil, cupful finely chopped onion, finely chopped green pepper, 1 bruised clove garlic, cupful finely chopped mush rooms, pounds tripe, 1 teaspoonful salt, teaspoonful pepper, 2 finely cut tomatoes, 1 teaspoonful flour, 1 cupful boiling water, 1 teaspoonful beef extract, 1 teaspoonful finely chopped parsley.
Place the oil in a saucepan over the fire, add the onion, pepper, and gar lic; cook five minutes without brown ing. Wash and cut the tripe into inch-sized pieces, season with salt and pepper; mix the tripe with the sea soning; add it to vegetables in the saucepan, cover, and cook ten min utes; add the tomatoes, seasoning and mushrooms, cook five minutes; dust with flour, add boiling water and beef extract, cook a few minutes longer. Serve, sprinkled with parsley.
Stewed Tripe and Tomato Sauce.
1 pound tripe, 1 onion cut in slices, 2 cupfuls tomatoes, 2 tablespoonfuls flour, i cupful cold water, Salt and pepper.
Wash the tripe, cover with hot wa ter; add the onion, cover the sauce pan, and cook slowly half an hour. ln another saucepan put the toma toes, cook ten minutes; strain through a sieve and return to the pan. Wet the flour with the water; add it to the strained tomatoes, stirring all the time. Add salt and pepper to taste.
Place the tripe on a hot platter and pour the sauce over.
Tripe with Oysters.
Simmer pound tripe for three quarters of an hour in slightly salt ed water; take out the tripe; add to the water in which the tripe was cooked a little butter, flour, salt, and pepper. Return the tripe and a doz en oysters, simmer until the oysters are cooked, and serve.
Tripe and Onions (English recipe).
1 pound tripe, 2 onions, 1 cupful milk, I tablespoonful flour, Pepper and salt.
Parboil the tripe, and cut into small pieces. Parboil the onions, and cut in rings. Put them both in a saucepan with boiling water and a little salt. Simmer gently from an hour and a half to two hours. Mix the flour and milk smoothly; when the tripe is tender, pour it in. Let it come to the boil, and serve very hot.
Beef Heart Sante.
Soak a beef heart in cold water an hour, changing tbe water several times to draw out all the blood. Cover with boiling water, add 1 tea spoonful salt, and simmer gently two hours. Set aside until cold. Cut into half-inch slices and take out the tough muscle in the center. Dip each slice in slightly beaten egg, with which has been mixed salt and pepper, I teaspoonful onion juice, and 2 tea spoonfuls warm water; roll in dry bread crumbs, and stand ten min utes. Fry golden brown in deep fat. In a frying pan melt 1 tablespoonful butter; when brown, add 1 table spoonful flour, and brown again. Add gradually cupful water in which the heart was cooked, I cupful vine gar from piccalilli, and 1 tablespoon ful pickle chopped fine; salt and pepper to taste. Simmer two or three minutes.
Stewed Beef's Heart (English rec ipe).
1 beef heart, 1 cupful bread crumbs, 3 slices salt pork minced, Salt and pepper, 1 teaspoonful chopped parsley, I teaspoonful sweet marjoram, I teaspoonful chopped onion, 2 teaspoonfuls melted butter, 1 tablespoonful browned flour, lemon.
Wash the heart thoroughly and soak two hours in cold water slightly salted. Stuff with forcemeat made of bread crumbs, salt pork, salt, pepper, parsley, sweet marjoram, and onion. Moisten with melted butter. Fill the heart with this, sew up the opening, and tie firmly in a piece of cloth. Put in a saucepan, nearly cover with boiling water, and stew gently for three hours. The water should by this time be reduced to a pint. Take out the heart, remove cloth and dish.
Set aside a cup of gravy and thicken what is left in the saucepan with but ter rubbed smooth in browned flour. Salt and pepper to taste. After tak ing from the fire, add the lemon juice, and pour over the meat. Carve in slices across the top.
Beef Kidney a la Baden-Baden (Ger man recipe).
1 beef kidney, 2 tablespoonfuls butter, 1 tablespoonful salt, 1 teaspoonful pepper, table.spoonfuls finely cut mush