548 | Tripe à la Lyonnaise.
—Cut up a pound and a half of double tripe, also two onions, and brown them in the pan with one ounce of clarified butter until they assume a fine golden color. Drain them, put them back on the fire, add one tablespoonful of vinegar and a gill of good Espagnole (No. 157). Stew for two minutes longer, and serve with a pinch of chopped parsley sprinkled over.
A pinch of salt represents 205 grains, or a tablespoonful.
Half a pinch of pepper represents 38 grains, or a teaspoonful.
A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.