To roast Tripe


Cut your Tripe in two square Pieces, somewhat long, have a Force-Meat made of Crumbs of Bread, Pepper, Salt, Nutmeg, Sweet Herbs, Lemon-peel, and the Yolks of Eggs mixt all together; spread it on the fat Side of the Tripe, and lay the other fat Side next it; then roll it as light as you can, and tye it with a Packthread; spit it, roast it, and baste it with Butter; when roasted lay it in your Dish, and for Sauce melt some Butter, and add what dropped from the Tripe; boil it together, and Garnish with Raspings.