_In Poulette._--When cleaned and prepared as directed, cut one pound of tripe in strips about one and a half inches broad, then cut again contrariwise, so as to make small fillets. Put one ounce of butter in a saucepan with half a tablespoonful of flour, and mix cold; add two gills of water, mix again, set on the fire, stir now and then, give one boil, put the tripe in, salt and pepper to taste; boil two minutes and dish the whole; put a teaspoonful of chopped parsley all over, and serve hot.
_Aux Fines Herbes._--Broil the tripe, and serve it with sauce _fines herbes_.
Tripe may be bought pickled; it is then served at breakfast and lunch.
Soak the smoked tongue in cold water for at least three hours, change the water once or twice during the process. Then take off the thin skin or strip around if there is any; put the tongue in a saucepan with two sprigs of thyme, two of parsley, a bay-leaf, two cloves, six small onions, and a clove of garlic; fill the pan with cold water, and let simmer about six hours. If the water is boiling away, add more. Take from the fire, let cool as it is, then take it out of the water; clean it, let dry, and serve it when cold.
Cut the tongue, when prepared as above, either in slices or in strips, and use for sandwiches, or serve it whole, with a cucumber, _piquante_, _poivrade_, or tomato sauce, at breakfast or lunch. It may also be served in _vinaigrette_.
When prepared as directed above, serve it as a fillet of beef _en Bellevue_, for supper, lunch, or breakfast. It makes a fine and delicious dish.
It is used also to stuff boned turkeys and other birds, as directed in those receipts; always boil it as directed above, before using it.
When served with any of the above sauces, it may be decorated with skewers the same as boiled beef.
_Larded._--When boiled, lard it with salt pork, and bake it for about one hour in a moderately heated oven, and serve it with the same sauces as above.
Cut in slices and served with parsley, it is a _hors-d'oeuvre_.
You may be sure that mutton is good when the flesh is rather black, and the fat white; if the fat breaks easily, it is young.
You will know if a leg of mutton comes from a wether, if there is a large and hard piece of fat on one side at the larger and upper end; if from a ewe, that part is merely a kind of skin, with a little fat on it.