Lamb-Stones

Take what quantity you please of lamb-stones, dip them in batter, and fry them of a nice brown in hog's lard. Have ready a little veal stock (see Sauces), and thicken with butter and flour. Put in a slice of lemon, a little mushroom ketchup, a tea-spoonful of lemon pickle, and a little grated nutmeg. Beat the yolk of an egg and mix with two spoonfuls of cream. Put in your gravy and keep shaking it over the fire till it look white and thick ; then put in the lamb-stones, and give them a shake. When they are properly heated, serve up, and lay boiled forcemeat balls round them

Calf's Feet

Boil them, take out the long bones, split, and put them into a stewpan with some veal stock, and a very little white wine. Beat the yolks of two or three eggs with a little cream, and put to them a little grated nutmeg, some salt, and a piece of butter. Stir till of a proper thickness.

Sweetbreads (White)

Scald, and cut them in long slices; thicken some veal stock with a bit of butter mixed with flour, a little cream, some grated lemon peel, and nutmeg, white pepper, salt, and a little mushroom powder and liquor. Stew this a little time, put in the sweetbreads, and simmer them, shaking the pan. Squeeze in a little lemon juice.

Sweetbreads (Brown)

First scald two or three, and then slice them ; dip them in the yolk of an egg, mixed with pepper, salt, nutmeg, and a little flour. Fry them a nice brown; thicken a little good stock with some flour; boil it well, and add cayenne, ketchup, or mushroom powder, and a little juice of lemon. Stew the sweetbreads in this a few minutes, and garnish with lemon.

Sweetbreads and Palates. Parboil one or two sweetbreads ; stew two or three palates till very tender ; blanch and cut them in pieces, and slice the sweetbreads. Dip these in eggs, strew over them very fine grated bread, seasoned with pepper, salt, nutmeg, and a pounded clove; fry and drain them; thicken some good gravy with a little flour ; add cayenne, ketchup, and salt, if necessary. Stew them in this about a quarter of an hour; add a few pickled mushrooms or lemon-juice; lamb-stones may be added, parboiled and fried. Palates do very well alone, dressed as above, or with the sweetbread roasted, and put in the middle of the dish.

Ox Palates

Wash your ox palates in several waters, and lay them in warm water for half an hour; then put them in a stewpot, and cover them with water. Put them in the oven for three or four hours, take them out, strip off the skins, and cut them into square pieces. Season with cayenne, salt, mace, and nutmeg. Mix a spoonful of flour with the yolks of two eggs, dip your palates into it, and fry till of a light brown. Put them in & sieve to drain, and have ready half a pint of veal stock, with a little caper liquor, a spoonful of browning, and a few mushrooms. Thicken with butter and flour, pour it hot into your dish ; then lay on your palates.