Stewed Sweetbreads With Oysters

Take four fine sweetbreads; cut them open; extract the gristle, and lay them in warm water till all the blood is soaked out. Then transfer them to another vessel, and scald them with boiling water, to render them white and firm. Cover them closely, and let them boil ten minutes in the hot water. Then throw them directly into a pan of cold water. Take them out when quite cold; drain them; and put them into a stew-pan with the liquor of three dozen large fine oysters seasoned with half a grated nutmeg, or more; and eight or ten blades of mace. Add two ounces of fresh butter, mixed very smoothly with a tea-spoonful of flour. Cover the pan; and let them stew gently for half an hour or more. Then put in the oysters, and let them stew with the sweetbreads a little more than five minutes. Lastly stir in a jill (two wine-glasses) of cream, immediately before you take the stew from the fire. Send it to table in a deep dish with a slice of buttered toast at the bottom.

Clam Sweetbreads

Clam Sweetbreads may be stewed exactly as above, only that clams must be substituted for oysters; the clams being cut up very small, and put in at the beginning along with the liquor, etc. The flavour they impart to the stew is by many persons considered superior to that of oysters.

In stewing sweetbreads you may either divide them into halves or quarters.

When cooked with oysters or clams they require no salt.

Sweetbreads should be large, fine, of a delicate colour, and perfectly fresh; otherwise they are unfit to eat. They spoil sooner than any part of the calf.

Sweetbread Omelet

For an omelet of six or seven eggs, take two fine sweetbreads. Split them; take out the gristle; and soak them in two lukewarm waters, to extract all the blood. Then put them into very hot water; boil them ten minutes; take them out; set them away to cool; and afterwards mince them small, and season them with a very little salt and cayenne pepper, and some grated nutmeg. Beat the eggs (omitting the whites of two) till very light. Then mix in the chopped sweetbreads. Put three ounces or more of fresh butter into a small frying-pan, and place it over the fire. Stir the butter with a spoon, as it melts; and when it comes to a boil, put in the mixture, stirring it awhile after it is all in. Fry it a rich brown. Heat the plate or dish in which you turn it out of the pan. An omelet should never be turned while frying. The top may be well browned by holding above it a salamander or a red-hot shovel.

If you wish it very thick have three sweetbreads.

While frying the omelet, lift the edge occasionally by slipping a knife-blade under it, that the butter may get well beneath.

If omelets are cooked too much they will become tough, and leather-like. Many persons prefer having them sent to table as soft omelets, before they have set, or taken the form of a cake. In this case, serve up the omelet in a deep dish, and help it with a spoon.