Serve one on each slice of ham, and make no gravy.

The fat can be strained, and used in frying potatoes.
FRIED TRIPE.
The tripe can be merely cut in squares, rolled in flour, salted and peppered, and fried brown in drippings, or the pieces may be dipped in a batter made as for clam fritters, or egged and crumbed like oysters, and fried.

In cities it can be bought already prepared.

In the country it must first be cleaned, and then boiled till tender.
TO WARM COLD MEATS.
Cold roast beef should be cut in slices, the gravy brought to boiling-point, and each slice dipped in just long enough to heat, as stewing in the gravy toughens it.

Rare mutton is treated in the same way, but is nicer warmed in a chafing-dish at table, adding a tablespoonful of currant jelly and one of wine to the gravy.