Wash and soak them as usual, then throw them into boiling water with a little salt in it, and a whole onion, and let them simmer for ten minutes; or, if at hand, substitute weak veal broth for the water. Lift them out, place them on a drainer, and leave them until they are perfectly cold; then cut them into half-inch slices, and either flour and fry them lightly in butter, or put them, without this, into as much curried gravy as will just cover them; stew them in it very gently from twenty to thirty minutes; add as much lemon-juice or Chili vinegar as will acidulate the sauce agreeably,† and serve the curry very hot. As we have already stated in two or three previous receipts, an ounce or more of sweet freshly-grated cocoa-nut, stewed tender in the gravy, and strained from it before the sweetbreads are added, will give a peculiarly pleasant flavour to all curries.
* Unless the meat be extremely tender, and cut small, it will require from ten to fifteen minutes stewing: when no liquid is added, it must be stirred without intermission, or the paste will burn to the pan. It answers well for cutlets, and for mullagatawny soup also; but makes a very mild curry.
† We find that a small portion of Indian pickled mango, or of its liquor, is an agreeable addition to a curry, as well as to mullagatawny soup.
Blanched 10 minutes; sliced (fried or not); stewed from 20 to 30 minutes.