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, mix all together, spread it on the fat side of the tripe, and lay the other fat side next it; then roll it as tight as you can, and tie 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.