72. Fried Sweet-Breads

Parboil them in salt and water; when done, take them up and dry them in a cloth. With a sharp knife, cut them in half, season them with pepper and salt, and flour them, fry them in hot lard, of a light brown. Or they may be fried as oysters, with egg and bread crumbs, or grated crackers.

73. Stewed Sweet-Breads

Put them on in very little water with some salt, when they have cooked slowly for half an hour, take them out. Cut them in small pieces, and return them to the liquor they were boiled in. Make a rich gravy of butter rolled in flour, and pepper and salt to the taste. Mace and nutmeg may be added if preferred.

74. Boiled Sweet-Breads

Wash and dry them, and rub them with dry flour and a little salt, then put them in a stew-pan, with water sufficient to keep them from burning. When they are tender, put them in a dish and pour over a rich drawn butter.