Baked Sweetbreads

After washing the sweetbreads and removing the "tubes" put them in boiling water; add a teaspoonful of vinegar, a teaspoonful of salt, a bay leaf, a slice of onion, and cook gently for three-quarters of an hour. Drain and save the liquor for stock. When the sweetbreads are cool remove the membrane and place them in a baking-pan with half a cupful of chopped celery and half a pint of the boiling stock. Bake in a very quick oven, about 400° Fahrenheit, for three-quarters of an hour, basting frequently. If you have glaze put a little over each sweetbread and put them back in the oven for five minutes to "fix" it. Cover the bottom of the serving-dish with a pint of nicely seasoned green peas. Dish the sweetbreads in the peas.

Creamed Sweetbreads

Boil the sweetbreads according to the above recipe. When cold pick them apart, rejecting the membrane. Drain, wash and chop fine a can of mushrooms and add them to the sweetbreads. Rub together two tablespoonfuls of butter and two of flour; add a pint of milk, and stir until boiling. Then add a level teaspoonful of salt, a saltspoonful of white pepper, and the sweetbreads and mushrooms. Cover and stand over hot water for twenty minutes. Serve in a border of rice.