Stewed Lentils and Bacon. Soak for three hours in cold water half a pint of beans, put them into a saucepan with plenty of cold water, and let them boil for half an hour, then strain them over a colander. Return the beans to the saucepan, and cover with barley water, which is the water in which pearl barley has been boiled; add an onion with three cloves, and a bouquet garni. Scrape and trim a pound of bacon or salt pork, which will be all the better if previ ously blanched for a few minutes. Put it in the saucepan with the lentils, and simmer till the beans are cooked: season with pepper and salt, and a little chopped parsley. Turn on a dish, and place the bacon on them, and serve. The bacon or pork should not be old or coarse; and add just sufficient water to cover.
Tripe and Onions. Tripe is usually purchased ready boiled, it should be thick, white and fresh; but it still requires cooking. Cut it into pieces about three inches by two inches, trim off the fat, wash it well in cold water, and dry it on a clean cloth. It may be whitened like veal, thicken or turbot, by rubbing over with lemon juice. First blanch the tripe for five or ten min utes in water, then take some new milk, put it into a stewpan, and add the tripe. Simmer very gently for two or three hours, stir frequently with a wooden spoon to prevent the tripe stick ing or burning at the bottom of the saucepan. Boil six or eight onions, and when done, chop them up, add to the tripe, and season with pepper and salt, and a small teaspoonful of pounded loaf-sugar. Two dessertspoonfuls of flour may be stirred into the milk to thicken it, a quarter of an hour before serving. Tripe may be boiled in plain water, and served with onion sauce and mustard, or it may be boiled in veal stock with fresh beef bones,' or baked in milk and served with onion sauce, or, after it is boiled, it may be dipped in batter, and fried for five minutes in butter with finely minced escha lots to a golden-brown color. It is necessary that the tripe should be fresh and slowly simmered, with frequent attention.
Stewed Kidneys,. Skin half a dozen kidneys, and remove all the fat. Cut them across into slices the thickneSs of a penny. Mince a small eschalot, two mushrooms, and a little thyme finely, and use double the quantity of minced parsley. Sprinkle the sliced kidneys with the mixture and a little salt and pepper, with just the smallest sprinkle of cayenne. Melt two ounces of butter in a clean stewpan, and fry the kidneys to a brown color, first on one side then the other. Thicken with a little flour, and finish
with a gill or half a pint of hot stock or gravy, and a squeeze of lemon. Let it come to the boil, skim if necessary, and serve with sippets of fried bread. The kidneys are not to be opened but cut into slices across, and be careful not to fry them too much before adding the flour and stock.
Stewed Cheese. Cut into thin slices half a pound of good Gloucester or Cheddar cheese. fake a clean quart stewpan and put in the cheese with a little old ale or, chablis, and stir over the fire till it is melted, beat up the yolks only of two eggs and a small teaspoonful of dry mustard and a very little cayenne; stir for two minutes over the fire, and serve very hot with toasted or fried sippets of bread. The top may be bi.owned with a hot iron or salamander, or in front of a brisk fire. Sometimes the cheese is spread over toast and served. Do not let it burn, and if the cheese is not very rich add a little butter or salad oil ; serve hot, and be careful with the cayenne.
Beef a la Mode. This is a very popular dish, and, if nicely prepared, is one which never fails to give satisfaction. Take five pounds of thick flank of beef, and two slices of fat bacon half an inch in thickness. Remove the rind and cut the bacon into strips of half an inch; this will give you pieces half an inch in section; sprinkle the strips of bacon with pepper; lard the beef in the direction of its grain, and tie it up. Plage it in a stewpan, with three pints of stock, the rind of bacon, and two calf's feet, all previously blanched, and the feet boned. Proceed exactly as for the pot au feu, add a teaspoonful of salt, let it come gradually to the boil, and skim; then add four small carrots, one onion with three cloves stuck in it, a bouquet garni with a clove of garlic, and a little pepper. Close the stewpan tightly, and simmer slowly for four hours. When the beef is done take it out, with the calf's feet and carrots, and put aside to keep hot. Remove all the fat and strain the liquor through a pointed strainer into another stewpan, reduce it over a brisk fire for half an hour. Remove the string, place the beef on a dish, and garnish with carrots and calf's feet. Pour over the reduced liquor, and serve. If required cold, put it into a basin, or earthenware mould, with the calf's feet, vege tables, and liquor, which will gelatinize into a solid mass. When cold it can be turned on to a dish. The gravy should be thick and gelatinous, and cooking very slowly is necessary.