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 perfectly white, and the rough inside skin peels off Lay it for a day in salt and water; repeat this again in fresh salt and water. Boil in fresh salt and water till quite tender. A little milk improves it.

When wanted for table, stew in milk and water with a few onions. The gravy may be thickened with flour and butter, and seasoned according to taste.

Fried Tripe may be done in the usual way of fry, and served with melted butter

The loin, back ribs, and the breast, are the parts usually taken for a pye. Cut into small pieces, dust with flour, and season with salt and pepper. When the meat is put into the dish add a little water. For the pye paste, take some flour, a little butter and dripping, and knead them well, adding a very little water to make the dough roll out. Roll out twice or thrice before covering.

Surround the edge of the dish with a strip of dough, and lay on the cover. Fire thoroughly, and give time according to the size of the pye.

Take quarter of a pound of finely minced fresh suet, and one pound, of flour. Knead them well together, with a little water, adding salt, and roll out the paste. Lay from one to two pounds of beef cut into small pieces upon the paste, season with pepper and salt, and cover up with the paste. A quarter hundred of oysters, or crumbs of bread and well shred parsley, put along with the meat is a