Sweetbreads Of Veal A La Dauphine

Take three of the largest sweetbreads you can get, and open them in such a manner that you can stuff in force-meat; make your force-meat with a large fowl, or a young cock ; skin it, and pick off all the flesh; then take half a pound of fat and lean bacon, cut it very fine, and beat them in a mortar; season it with an anchovy, some nutmeg, a little lemon-peel, a little thyme, and some parsley : mix these up with the yolks of two eggs ; fill your .sweetbreads with it, and fasten them together with line wooden skewers; put lairs of bacon at the bottom of the stewpan, and season them with pepper, salt, mace, cloves, sweet herbs, and a large onion sliced; lay upon this thin slices of veal, and then your sweetbreads; cover it close; let it stand eight or ten minutes over a slow lire, and then pour in a quart of boiling water or broth; let it stew gently for two hours, then take out the sweetbreads, keep them hot, strain the gravy, skim all the fat off, and boil it up till it is reduced to about half a pint; then put in the sweetbreads, and let them stew two or three minutes in the gravy; lay them in a dish, and pour the gravy over them : garnish with lemon.

German Way Of Dressing A Calf's Head

Take a large calf's head, with great part of the neck cut with it; split it in half, scald it very white, and take out the jaw-bone; take a large stewpan, and lay at the bottom some slices of bacon, then some thin beef steaks, with some peppei and salt; then lay in the head, pour in some stock, large onions stuck with cloves, and a bunch of sweet herbs; cover the stewpan very close, and set it over the stove to stew ; then make a ragout with a quart of good beef gravy, and half a pint of red wine ; let the wine be well boiled in the gravy; add to it some sweetbreads parboiled and cut in slices, some coxcombs, oysters, mushrooms, truffles, and morels; take it up, put it into a dish, take out the brains, the eyes, and the bones; then slit the tongue, cut it into small pieces; cut the eyes in pieces also, and chop the brains ; put this into a baking dish, and pour some of the ragout over them; then take the head, lay it upon the ragout, pour the rest over it, and on that some melted butter; then scrape some line Parmesan cheese, strew it over with butter, and send it to the oven : it does not want much baking, but only requires to be made a nice brown.

Calf's Pluck

Roast a calf's heart, stuffed with suet, sweet herbs, and parsley, crumbs of bread, pepper, salt, nutmeg, and a little lemon-peel, all mixed together, with the yolk of an egg; boil the lights, and part of the liver when done; chop them small, and put them into a saucepan, with butter rolled in flour, some pepper, salt, and lemon-juice; fry the other part of the liver, with some thin slices of bacon ; lay the mince at the bottom of the <dish, lay the heart in the middle, and the fried liver and bacon round it, with crisped parsley: serve it with plain melted butter.