Wash thoroughly in cold water ; let it soak over night, or for several hours ; put it on to cook in hot water, and boil three or four hours, till perfectly tender; cut in squares of three or four inches; put vinegar over it, and let it lay over night, and then fry.
Boil tripe until perfectly tender, then cut it in pieces about three inches square ; then dip them in cracker-dust and egg, and fry a nice brown in butter and lard mixed ; take out the tripe and strain the fat; be sure it is not burned ; then put it back in the pan and add cream or good milk ; let it boil up, and season with pepper and salt. Put the tripe on the dish, and pour the gravy over it, and serve.
Cut up the remains of a turkey in small pieces; add to this a half-pint of oysters, cut in pieces. Strew the bottom of a deep dish with cracker-crumbs—cover with a layer of turkey and a layer of oysters, add a very little salt, cayenne pepper and mace. Repeat until the turkey and oysters are used up. Add a little liquor from the oysters, and set them in the oven for twenty minutes ; then add more oyster liquor, an egg beaten, a few lumps of butter, some cracker-crumbs, and a grating of nutmeg. Let it brown nicely.
Pick the meat from cold turkey, chop it fine; put a layer of bread-crumbs on the bottom of a buttered dish, moisten them with a little milk, then a layer of turkey, with some of the filling, and some butter, pepper and salt, then another layer of crumbs, and so on, until the dish is full; add a small quantity of hot water to the cold gravy and pour it over the dish ; then take two eggs, two tablespoonfuls of milk, one of melted butter, salt, cracker-crumbs as much as will make it thick enough to spread on the top with a knife; put bits of butter all over it; cover with a plate ; bake three-quarters of an hour. About ten minutes before serving, remove the plate and let the turkey brown. Use more turkey and very little bread.
Cut slices of cold cooked beef about half an inch thick; trim them to an even size ; spread them with melted butter, mixed thick with mustard and pepper and salt; dip them in cracker or bread-crumbs, rolled and sifted; put them between the bars of a double gridiron which has been buttered, and just color them over the fire. Serve them with a little gravy under them.
Take the part of beef used for steaks, cut it into pieces, then beat it well in a marble mortar until it is very fine— take especial pains to free it from all bits of skin and fat— then add to it good beef suet, well chopped, in the proportion of a quarter of a pound of suet to each pound of meat; season to your taste with mace, cloves, nutmeg, pepper and salt, and also thyme, sweet marjoram and parsley chopped ; to these add one good sized onion finely minced; blend the whole mass very thoroughly, and make into small cakes and fry them over a brisk fire. If the meat is fresh, and you make it in winter, this will keep good for a fortnight, if pressed closely down in ajar.