7 | Busecca.
—Brown in a saucepan one pint of raw printanier (No. 51), adding half a pint of chopped celery; let steam gently for about ten minutes, then moisten with three pints of white broth (No. 99) and a quarter of a pound of very finely shred tripe; season with half a tablespoonful of salt and a teaspoonful of pepper. Cook thoroughly for twenty-five minutes, and serve with a little grated cheese, separate.