175. Beef Broth

Take a leg of beef, wash it clean, crack the bone in two or three parts, put it into a pot with a gallon of water, skim it well, then put two or three blades of mace in a little bundle of parsley, and a crust of bread, let it boil till the beef is quite tender, toast some bread, cut it into dice, put them into a tureen, lay in the meat, and pour the soup over it.

176. Marrow Bones

They must he sawn into convenient sizes; cover the ends with a little dough made of flour and water, and tie them in a floured cloth, boil them an hour and a half, serve on a napkin with dry toast.

177. Baked Marrow Bones

The bones should be prepared as above and laid in a deep dish, then put into an oven and bake gently for two hours. They are sometimes cooked in batter, but if so, the marrow should be cleared from the bones and put in buttered cases made of clean foolscap paper; let them lie in the batter and serve with them in it; when the batter is baked the marrow will be also done.

178. Tripe

Take two pounds of fresh tripe, cleaned and dressed by the tripe-dresser, cut away the coarsest fat, and boil it in equal parts of milk and water, twenty minutes to half an hour will be long enough. Boil in the same water which boils the tripe four large onions; the onions should be put on the fire at least half an hour before the tripe is put in the stewpan, and then made into a rich onion sauce, which serve with the tripe.

Tripe is cleaned, dried, cut into pieces, and fried in batter, and served with melted butter.

Tripe is cut into slices; three eggs are beaten up with minced parsley, sweet herbs, onions chopped exceedingly fine, parsley, and mushrooms. The tripe is dipped into this mixture, and fried in boiling lard.

Tripe may be cut into collops, covered with a mixture of parsley, onions, and mushrooms, minced exceedingly fine, and fried in clarified or fresh butter. Serve mushroom sauce with it.

Tripe can be stewed in gravy in which put parsley, onions, and mushrooms, or in lieu of the latter, mushroom ketchup. Thicken the gravy with flour and butter. When the tripe is tender, it will be done. A lemon may be sent to table with it.

179. Cullis For All Sorts Of Butcher's Meat

You must take meat according to the number of guests, if ten or twelve a leg of veal and a ham will be necessary, with all the fat, skin, and outside cut off, cut the leg of veal into pieces of about three or four inches thick each way, place them in a stewpan, and then the slices of ham, two carrots, and an onion cut in two, cover it close, let it stew gently at first, and as it begins to brown, take off the cover and turn it to colour on all sides the same, but take care not to burn the meat; when it has a pretty brown colour, moisten your cullis with broth made of beef or other meat, season the cullis with a little sweet basil, some cloves, and a little garlic, pare a lemon, cut it in slices and put it into the cullis with some mushrooms, put into a stewpan a good lump of butter, and set it over a slow fire, put into it two or three handfuls of flour, stir it with a wooden ladle, and let it take a colour, if the cullis be pretty brown you must put in some flour, the flour being brown with the cullis, pour it gently into the cullis keeping it stirring with a wooden ladle, then let the cullis stew softly and skim off all the fat, put in two glasses of champagne or other white wine, but take care to keep the cullis very thin, so that you may take the fat well off and clarify it, you must clarify it by putting it into a stove that draws well, cover it close and let it boil without uncovering until it boils over, then uncover and take off the fat that is round the stewpan, then wipe it off the cover also and cover it again; when the cullis is done take out the meat and strain the cullis through a silken strainer; this cullis is for all sorts of ragouts, fowls, pies, and tureens.