“The poor Cat felt very weak, and he was able to eat only thirty-five mullets with tomato sauce and four portions of tripe with cheese. Moreover, as he was so in need of strength, he had to have four more helpings of butter and cheese.”
A cook of roughly the same moment, setting down the same dish.
677. INGREDIENTS.--Tripe, onion sauce, No. 484, milk and water. _Mode_.--Ascertain that the tripe is quite fresh, and have it cleaned and dressed. Cut away the coarsest fat, and boil it in equal proportions of milk and water for 3/4 hour. Should the tripe be entirely undressed, more than double that time should be allowed for it. Have ready some onion sauce made by recipe No. 4S4, dish the tripe, smother it with the sauce, and the remainder send to table in a tureen. _Time_.--1 hour: for undressed tripe, from 2-1/2 to 3 hours. _Average cost_, 7d. per lb. _Seasonable_ at any time. _Note_.--Tripe may be dressed in a variety of ways: it may be cut in pieces and fried in batter, stewed in gravy with mushrooms, or cut into collops, sprinkled with minced onion and savoury herbs, and fried a nice brown in clarified butter.
Sources: The passage is from Carlo Collodi, The Adventures of Pinocchio, tr. Della Chiesa, Carol, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — slate cloth, cheese stamp.