Veal Sweetbreads

Sweetbreads should be soaked in cold water for an hour as soon as they come from the market, as they do not keep well; cut through each, draw a piece of salt pork through the incision, and put on to boil in salt water or soup-stock until thoroughly done; take off, place in cold water for a few minutes, remove the little pipes and skin, and put away in a cold place until ready to cook for the table. When wanted, season with salt and pepper, roll in bread crumbs, and fry in a frying-pan, or like doughnuts, in hot fat. Serve with green pease, or with a gravy made by pouring a cup of milk thickened with flour into the frying-pan.

Or prepare as for frying, slice thin, sprinkle over grated nutmeg and chopped parsley, dip into a batter made of one cup of milk, one egg one cup of flour, a pinch of salt, and a half teaspoonful of baking-powder, and fry like fritters.

Sweetbread Croquettes

One sweetbread, two coffeecups of chopped chicken, one cup of bread crumbs; pour on boiling water enough to moisten them. Add the yolks of two eggs, stir over the fire till quite stiff, and set away to cool. Chop three teaspoonfuls of parsley, three of thyme, three of onions, one of mace, one of nutmeg, salt and cayenne pepper to taste; add one-fourth pound of butter; then beat in the mixture two eggs; mix well with the hand; shape like pears; dip in beaten egg then in bread-crumbs and fry in hot lard, a light brown.

Sweetbreads Patties

Take three large sweetbreads. "When you have washed them, and removed all bits of skin and fatty matter, cover with cold water, and heat to a boil. Pour off the hot water, and pour on cold water, enough to cover them nicely, and stew till tender. When done, season with salt, butter, black and a very little cayenne pepper, and a little chopped parsley. Add one cup of thick cream. They are now ready for use. For the patties, make a good puff-paste, and bake as you would tarts. Before you put them in the oven, brush them over with the yolk of an egg. They should be baked the day before you want to use them. Have your sweetbreads hot, and fill your patties just before sending them to the table.

Sweetbreads With Mushrooms

Allow eight sweetbreads to a can of mushrooms. After they are par-boiled and trimmed, cut them up in pieces and stew till tender; cut up the mushrooms and stew in their liquor for twenty-minutes, then add to the sweetbreads a coffeecupful of cream, pepper, salt, and a tablespoonful of butter. Serve hot. Sweetbreads broiled and served with a dressing of green pease, makes a delicious dish.

Sweetbreads With Tomatoes

Take two large sweetbreads, par-boil and remove the skin. Put them into a sauce-pan with half a pint of water, salt and pepper to taste. Stew slowly. Mix a tablespoonful of flour with a small piece of butter, to which you may add a very little nutmeg, if you like. Stir this into the sweetbreads after stewing them for one-half hour. Set the sauce-pan in the oven and brown the sweetbreads on the dish. Pour the gravy into one-half pint of stewed tomatoes, thickened with one dessertspoonful of flour and a little piece of butter. Season with salt and pepper. Strain it through a small wire sieve into the stew-pan. Let it come to a boil and stir till done. Pour it over the sweetbreads and send to the table hot.