Sweetbreads Larded

Wash the sweetbreads and put them in a sauce-pan with boiling water; cook them fifteen minutes, or until they are white and firm; lay them on a dish to cool; cut strips of the fat of pickled pork a quarter of an inch square and about four inches long, draw these through the sweetbreads, leaving half an inch outside at both ends; brown them in butter, turning them until a light brown on every side; if served with green peas, lay them round a dish and serve the peas in the centre.

Fried Sweetbreads, No. 1

Lay them in cold water for an hour; put in a stew-pan a pint of water, a tablespoonful of vinegar, a few slices of onion, six peppercorns, two cloves, and a bunch of parsley and thyme; boil all together for three minutes, then put in the sweetbreads, boil them one minute; take them out, throw them into cold water for half an hour; lay them on a board, cover them with a plate, set a weight on them for a few minutes. For six sweetbreads put in a pan a quarter of a pound of butter, melt it with a heaping teaspoonful of flour, lay in the sweetbreads, cover them with a good broth, and simmer for fifteen or twenty minutes, or until the broth has stewed away somewhat; then add pepper and salt, a tablespoonful of browning, boil up and serve.

Fried Sweetbreads, No. 2

Parboil the sweetbreads fifteen minutes, split each one horizontally in half, season them with pepper, salt and a tiny grate of nutmeg; melt in a frying-pan three ounces of butter, lay the sweetbreads in, fry a light brown; when done, thicken the butter with brown flour, add two teaspoons of burnt sugar and a little hot water; boil up, pour over the sweetbreads and serve.

Sweetbreads With Mushrooms

Blanch the sweetbreads for fifteen minutes; for six large sweetbreads, chop half a can of mushrooms; chop the sweetbreads and mix with the mushrooms, throw in half a dozen mushrooms without chopping; put all in a stew-pan with pepper, salt, two tablespoonsful of hot water and three ounces of butter; simmer twenty minutes, then add half a teacup of cream or now milk, with two teaspoons of flour mixed in it; boil up and serve. This is a very fine dish .

Sweetbreads Stewed

Wash the sweetbreads and blanch them in boiling water for a few minutes only, take them out and lay them in cold water for ten minutes; then put them in a sauce-pan with broth enough to cover them, stew until tender; add to them a piece of butter the size of an egg mixed to a paste with a tablespoonful of flour, a bunch of parsley chopped, and a large coffee-cup of cream; boil three minutes and serve.

Sweetbreads Broiled

Wash them and blanch for five minutes in boiling water, lay them between the wires of an oyster-broiler, over a bright fire; turn them very often until a light brown, brush over them a little melted butter whenever you turn them; season them when done with black pepper, salt, and a small piece of butter to each sweetbread, and serve on a hot dish.