Sweetbreads And Mushrooms

From Mrs. J. H. Barnard

One-half pound sweetbreads, 1 small can French mushrooms. Wash sweetbreads and let soak in cold salted water for 1/2 an hour. Then boil 20 minutes, remove from fire and carefully pick out all gristle and sinews; chop fine with mushrooms and a little parsley. To make sauce, take 2 tablespoonfuls butter, 2 table-spoonfuls flour, salt and cayenne to taste, 1/2 pint or 1 cup of cream or rich milk, 1 tablespoonful Worcestershire sauce. If too thick add a little milk or mushroom liquor. Serve in patty shells or on toast.

Creamed Sweetbreads

From Mrs. John C. Coleman

One pair of sweetbreads, parboiled, blanched, and cut into small pieces; 1/2 pint of cream, 1 tablespoonful of butter, 1 tablespoonful of flour, salt, white pepper, and a pinch of nutmeg; melt the butter over boiling water, stir in the flour, and when this is well mixed, the cream; as soon as the sauce is smooth put in the seasoning and cook for 5 minutes.