537. - Tripe, Lyons Fashion

When there is any remaining from a previous day, dry it on a clean cloth; cut them into pieces an inch square; put into an omelette or saute pan one or two ounces of butter, according to the quantity; slice thin a large onion, which fry in the pan; then add the tripe, saute them for five minutes, season with salt, pepper, and a spoonful of vinegar; serve very hot.

538. - Ox Tails A La Jardlniere

Cut and cook two ox tails as directed for soup, but just before they are done, skim well, and take out the pieces of tails, which put upon a dish; then in another stewpan put two ounces of butter, to which, when melted, add three ounces of flour, stirring it over the fire until forming a brownish roux (thickening), then mix by degrees two quarts of the stock the tails were boiled in, and boil all together ten minutes; then put in the tails, with one carrot and two turnips (cut into small dice, or any other shape, with a vegetable cutter), and about thirty button onions; let the whole simmer "very gently upon the corner of the fire, keeping it well skimmed, until the vegetables are tender, and the sauce sufficiently thick to adhere to the back of the spoon; dress the meat upon a dish, reduce the sauce, which pour over and serve.

539. - Ox Tails Au Gratin

Cook two ox tails as before, and when cold, dry them upon a cloth, season with pepper and salt, have a couple of eggs well beaten upon a plate, into which dip each piece singly, afterwards throwing them into a dish of bread-crumbs, to cover every part, then beat them lightly with a knife, and again egg and breadcrumb them, broil them upon a gridiron, or place them in a very hot oven until of a brownish color, when serve with any sauce you may fancy, or a little plain gravy.

541. - Potato Sandwiches

Saute the slices of beef as directed for bubble and squeak, cover one side of each piece with mashed potatoes a quarter of an inch in thickness, egg and bread-crumb over, then proceed the same with the other sides; fry in hot fat of a light brown color, as you would a sole, and serve. Any kind of fresh meat may be used the same way.

542. - Fillet Of Beef Saute

After having cut the fillet in slices, put two ounces of butter into a clean frying-pan, which set upon the fire, and when melted, lay in the meat, seasoned with a salt-spoonful of salt, and half that quantity of pepper to each piece; turn them over three or four times whilst cooking, and, when done, dress upon your dish, with either anchovy or maitre d'ho-tel butter.

543. - Another Method

When the fillets are dished up, put a table-spoonful of chopped onions into the pan they were cooked in, which cook for about a minute, but not letting them burn, then pour off part of the fat, if too much, and add two teaspoonfuls of flour; stir with a wooden spoon until becoming brownish, then add nearly a pint of water, a table-spoonful of vinegar, and a few drops of browning; let it boil a few minutes, seasoning with a little pepper, salt, and sugar; when of the consistency of a thin sauce, pour over the fillets and serve. A few chopped pickles of any description (but not too hot) might be introduced, but then half the quantity of vinegar would be sufficient. A spoonful of Harvey's sauce may be added, and a little glaze improves it.

Mutton, lamb, or pork-chops, or veal-cutlets, may be dressed in a similar manner.