Ragout Of Sweetbreads (Brown)

Take throat sweetbreads blanched and cut into slices; morells blanched, cut into halves, and washed free from grit; some stewed mushrooms, egg balls, artichoke bottoms, or Jerusalem artichokes, boiled till half done and cut into pieces; green truffles pared, cut into slices half an inch thick, and stewed in a little stock till it is nearly reduced; and cocks-combs boiled till three parts done. Then mix all the ingredients together, add some cullis, stew them gently a quarter of an hour, and season to the palate.

Ragout Of Sweetbreads (White)

Put into a stewpan some stewed mushrooms, egg balls, slices of blanched throat sweetbreads, cocks-combs boiled till nearly done, and half a pint of consume. Stew them ten minutes, then pour the liquor into another stewpan, and reduce it over a fire to one half the quantity. Beat up the yolk of two eggs, a gill of cream, a little salt, and strain them through a hair sieve to the sweetbreads, etc. then put them over a slow fire and let them simmer five minutes; or the above four articles may be put into a stewpan with some benshamelle only, and stewed till done.

Ragout Of Oysters, Etc

Blanch two dozen large oysters, preserve the liquor, then wash and heard the oysters, put them into a stewpan, add to them some stew'd mushrooms, a throat sweetbread blanched and cut into thin slices. Make a sauce with the liquor strained from the sediment, a gill essence of veal, ketchup, lemon pickle, cayenne pepper and salt, thicken with flour and butter, add a little colour, and strain to the oysters and sweetbreads: stew them gently ten minutes, and serve them up with fried bread round the dish.

Forcemeat Balls For Ragouts, Etc

Cut lean veal and beef suet into small pieces, and add chopped parsley, thyme, marjoram, savory, eschallots, pepper, salt, breadcrumbs, a little grated nutmeg, and yolk of raw eggs. Pound all well together, and roll into balls.

N. B. The balls should be boiled or fried before they are added to any thing.