Required: One pound of thin tripe. Half a pound of bacon. Two small onions. A teaspoonful of parsley.

A bunch of thyme, marjoram, and a bay-leaf. Stock.

One and a half ounces of butter. One ounce of flour. Lemon-juice. (Sufficient for four.)

Wash the tripe well in cold water, then put it into a saucepan of cold water and bring it to the boil, allowing it to boil for about three minutes. Take it out of the pan, dry it well with a cloth, then cut it into pieces about two inches wide and three inches long.

Cut the bacon into thin pieces the same size as the tripe, and lay the pieces of bacon on the tripe. Finely chop one onion and the parsley, sprinkle a little of both on each strip and roll it up, tying it with string to keep it in shape. Put the rolls into a pan with the herbs and stock, and let them simmer gently from two to two and a half hours.

Then take out the tripe and put it on a hot dish. Melt the butter in a pan, stir in the flour smoothly, then strain in the stock, stir this over the fire till it boils, add a few drops of lemon-juice, put back the tripe, and thoroughly heat it.

Arrange a bed of mashed potatoes on a hot dish with the tripe round it and pour the sauce over them.

Cost, Is. 4d.