Boiled Tongue
59. See boiled corned beef, Article 58.
Tripe
60. Scrape and wash it very clean—put it in a pot with a tea spoonful of salt to every quart of water, and let it boil till the top of each piece begins to look clear—it requires a great deal of boiling and must be exceedingly soft.
When cold cut it in pieces, season and fry it in egg and bread crumbs like oysters. Or, it may be fried without the egg and crumbs, and the gravy thickened with a little flour, and flavored with catsup or vinegar. Serve it hot.