Preparing Sweetbreads - Sweetbreads should be plunged into cold water as soon as they are received, and soaked for one hour, then they should be parboiled in acidulated, salted water (one teaspoon salt and one tablespoon vinegar to one quart water) for twenty minutes. After draining they should be plunged into cold water again to make them firm. The little strings and membranes, which are easily detached after parboiling, should be removed.

Broiled.

2 pairs sweetbreads Butter

Lemon-juice Salt and pepper

Prepare as directed, then cut into thin slices, sprinkle with salt and pepper, and broil. Serve with melted butter to which a little lemon-juice has been added.

Fried.

2 pairs sweetbreads 2 tablespoons flour 1 cup milk

Salt and pepper

Egg

Bread or cracker-crumbs

Prepare as directed and cut in even-sized slices. Sprinkle with salt and pepper, dip in beaten egg and crumbs and fry in deep fat. When well browned on both sides, place them on a platter. Make a sauce with two tablespoons of the fat in which the sweetbreads were fried, the flour and milk and season with salt and pepper.

Fried sweetbreads are often served with green peas, placed in a mound or a little hill in the center of the platter. Macaroni may be boiled very tender and laid on the platter and the sweetbreads placed in the center, the pipes of the macaroni being laid about them in the form of a nest.

Creamed.

2 pairs sweetbreads

4 tablespoons butter or other fat 4 tablespoons flour

1 teaspoon minced parsley

2 cups milk or cream Salt and pepper

Prepare as directed and cut into dice. Make a white sauce with the fat, flour and milk or cream, add the sweetbreads, and stir steadily until very hot. Season with salt and pepper and minced parsley.

Larded.

2 pairs sweetbreads Salt pork for larding

1 pint seasoned stock 6 slices toast

Prepare sweetbreads as directed. Lard them with salt pork, letting the ends of the strips curl over the edge of the sweetbreads. Lay in a roasting-pan, pour the stock over them, cover and cook in a slow oven (350° F.) for one hour. Serve on toast. Thicken the gravy in the pan and pour it around them.