Sweetbreads, (Entree.)

(Simply dressed.) In whatever way sweetbreads are dressed, they should first be well soaked in lukewarm water, then thrown into boiling water to blanch them, as it is called, and to render them firm. If lifted out after they have boiled from five to ten minutes, according to their size, and laid immediately into fresh spring water to cool, their colour will be the belter preserved. They may then be gently stewed for three quarters of an hour in veal gravy, which, with the usual additions of cream, lemon, and egg-yolks, may be converted into a fricassee sauce for them when they are done; or they may be lifted from it, glazed, and served with good Spanish gravy; or, the glazing being omitted, they may be sauced with the sharp Maitre d'Hotel sauce of page 99. They may also be simply floured, and roasted in a Dutch oven, being often basted with butter, and frequently turned. A full sized sweetbread, after having been blanched, will require quite three quarters of an hour to dress it. Blanched 5 to 10 minutes.

Stewed 3/4 hour or more.

Sweetbread Cutlets. (Entree.)

Boil the sweetbreads for half an hour in water, or veal broth, and when they are perfectly cold, cut them into slices of equal thickness, brush them with yolks of egg, and dip them into very fine bread-crumbs. seasoned with salt, cayenne, grated lemon-rind, and mace; fry them in butter of a fine light brown, arrange them in a dish, placing them high in the centre, and pour under them a gravy made in the pan, thickened with mushroom powder, and flavoured with lemon-juice; or, in lieu of this, sauce them with some rich brown gravy, to which a glass of sherry or Madeira has been added. When it can be done conveniently, take as many slices of a cold boiled tongue as there are sweetbread cutlets; pare the rind from them, trim them into good shape, and dress them with the sweetbreads, after they have been egged and seasoned in the same way; place each cutlet upon a slice of tongue when they are dished. For variety, substitute croutons of fried bread, stamped out to the size of the cutlets, with a round or fluted paste or cake cutter.

The crumb of a stale loaf, very evenly sliced, is best for the purpose.