This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Wash and parboil the sweetbreads, cut them in half, lengthwise, and stand them away to cool; when ready to broil, season with salt and pepper, baste with melted butter. Broil over a clear fire for five minutes. Serve hot with a little melted butter poured over them.
1 pair of sweetbreads Yolks of two eggs 1/4 teaspoonful of nutmeg 1 tablespoonful of butter
1 gill of cream 5 drops of onion juice 1/4 teaspoonful of white pepper 2 tablespoonfuls of flour
1 tablespoonful of chopped parsley.
Trim and parboil the sweetbreads, chop them fine with a silver knife. Put the milk on to boil. Rub the butter and flour together and stir into the milk when boiling; stir and cook until very thick. Take from the fire, add the yolks of the eggs, sweetbreads, and seasoning, salt to taste, and, if you like, two tablespoonfulsof chopped mushrooms; mix well, and turn out to cool. They should stand at least four hours in a cold place to form nicely. When cold, form into cutlets, dip first in egg and then in bread crumbs, and fry in boiling fat. Put a quilling of white paper in the small end of each cutlet, and serve with sauce Bechamel or cream sauce.
2 pairs of sweetbreads 1 bay leaf 10 lardoons (strips of larding-pork)
1 tablespoonful of butter
1 slice of onion
1 sprig of parsley
1 small head of cauliflower
Trim and lard the sweetbreads, then parboil them. Put the butter in a frying-pan, add the onion, bay leaf, clove, parsley, and sweetbreads, the larded side up; cover the pan and stand it in a hot oven, basting with the butter, and baking for thirty minutes. In the mean time boil the cauliflower as directed in recipe for boiled cauliflower, break it apart in the little branches, and put it around a heated dish. Take the sweetbreads from the oven, add four tablespoonfuls of stock, boil up once. Dish the sweetbreads in the centre of the cauliflower, turn the gravy over them through a strainer, and serve.