Creamed Sweetbreads

Make a cream sauce with a cup of sweet cream, a tablespoon of flour, and half a tablespoon of butter. Then cut a sweetbread into half-inch cubes, salt it slightly, and sprinkle on a little white pepper. Mix equal quantities of it and the cream sauce together, put the mixture into individual porcelain patty-dishes or scallop-dishes, sprinkle the top with buttered crumbs, and bake on the grate in a hot oven for ten minutes. This will give sufficient time to finish the cooking of the parboiled sweetbread without hardening it.

The sauce may be made quite acceptably with milk, by using a tablespoon of butter instead of half that quantity. This is a good way to prepare sweetbreads, and one particularly desirable for the sick. They will be tender and delicate if care is taken not to overcook them in either the boiling or the baking.

Fricasseed Sweetbreads

Cut a parboiled sweetbread into half-inch cubes. Then make a sauce with half a teaspoon of flour, a teaspoon of butter, three fourths of a cup of strong chicken broth, and one fourth of a cup of sweet cream. Heat the broth. Cook the flour in the butter, letting the two simmer together until brown, then add the hot broth, a little at a time, stirring constantly, and last put in the cream. Season the sauce with a bit of salt, a little black pepper, half a teaspoon of lemon-juice, and a speck of curry-powder. Roll the cut sweetbread into it, simmer for five minutes, and serve on sippets, or on squares of dry toast in a covered dish. The chicken broth may be made by boiling the bones and cuttings of a roast, and milk may be substituted for the cream.

Sweetbreads With Peas

A favorite way of serving sweetbreads is with fresh peas. They should be boiled in salted water and arranged in the middle of a platter with the peas (cooked and seasoned) around them. Serve them with a cream sauce. Or the peas may be piled in the middle of a platter, the sweetbreads arranged as a border, and the sauce poured around the whole. Sweetbreads larded and baked may also be served in this way.