Take a steak of the size required, not less in thickness than what I have before stated, and partly fry on both sides; have ready a pint of second-class batter, as No. 470; remove the steak for a minute, add more fat in the pan, put in the batter when it is beginning to become as thick as paste, place the steak in the middle, raise the frying-pan a sufficient height from the fire on a trivet, so as to cook gently; turn it over; or put the pan in the oven; when well set it is done; serve on a dish, the bottom uppermost.
Have the tripe already boiled tender; put into the pan two ounces of fat, with two onions in slices; fry them; when brown add the tripe, which must be dry; when they get a little brown add salt, pepper, a pint of second-class batter, No. 470; proceed as above.
Proceed as above; add
Proceed as above; adding piccalilly, or gherkins cut small.