Baked Lambs' Sweetbreads

Clean the sweetbreads, washing them in plenty of water, then steep them in water for an hour or more. Drain the sweetbreads and blanch them in boiling water until firm, then boil them slowly for fifteen to twenty minutes; drain and wipe the sweetbreads on a cloth; roll them in the beaten yolks of eggs, and then put in plenty ot grated breadcrumbs, and place them in a quick oven until nicely browned. Boil one wineglassful of sherry wine with one-half pint of gravy, arrange the sweetbreads in a group on a hot dish, pour the gravy over them, and serve at once.

Fricassee Of Lambs' Sweetbreads

Blanch three lambs' sweetbreads, parboil them in broth or stock, and cut into slices. Roll them well in flour and if the slices are too thick cut them in halves. Put them into a fryingpan with butter and a few bearded oysters and fry to a yellow color. Then drain off the butter, pour in two breakfast cupfuls of rich gravy, add a few asparagus points, two or three finely chopped chives or shallots, season with pepper, salt and grated nutmeg. Pour in one wineglassful of white wine, and simmer for ten minutes or so. Beat the yolks of three eggs in a basin, add a little of the broth and then stir it in with the remainder, replace the pan at the side of the fire and stir, without boiling, until the gravy is moderately thick. Serve on a hot dish with slices of lemon for a garnish.

Lambs' Sweetbreads In Cases

Blanch, pare and clean half a dozen lambs' sweetbreads. Lay them aside to cool, then lard them with either fresh fat pork or truffles. Place them in a well buttered stewpan, adding one gill of Madeira wine and one gill of chicken broth. Cover with a buttered paper, and let them cook to a golden color in the oven for ten minutes, then place them on a dish. Put one-half gill of cooked fine herbs, and one gill of reduced Spanish sauce into the pan, allowing it to cook for five minutes. Take six small buttered paper cases, pour a little of the gravy at the bottom of each, fill in with sweetbreads, and place them on a bakingdish; keep them in an open oven for five minutes, then serve on a folded napkin.

Lambs' Sweetbreads In Shells

Boil sixteen lambs' sweetbreads, using care not to overdo them; when cold cut them into dice, and mix with them one-third of their quantity of cooked mushrooms, keeping them covered. Pour a little bechamel sauce into a saucepan allow it to reduce, gradually mixing it with the cooking stock of the lambs' sweetbreads, so as to get half a brown sauce. When it thickens and coats the spoon, put the mushrooms and sweetbreads in with it and remove it from the fire at once. Secure some large table-shells, fill them with the mixture, smoothing it on the top, sprinkle grated breadcrumb over, pour one tablespoonful of warmed butter into each, and bake until browned in a quick oven. Arrange the shells on a fancy paper over a dish, and serve,

Stewed Lambs' Sweetbreads

Blanch the sweetbreads and steep them in cold water for half an hour, then place them in a stewpan with some button onions, boiled asparagus tops, and a small piece of mace; season with salt and pepper to taste. Beat the yolks of two eggs, together with one-half teacupful of cream and one tablespoonful of finely-chopped parsley. Knead one ounce of flour, put it in with the sweetbreads, and let them simmer at the side of the fire for half an hour. Stir in the eggs, cream and parsley with the sweetbreads, grate in a small quantity of nutmeg, and stir the sauce at the side of the fire for a few minutes, but do not let it boil again or the eggs will curdle. When ready place the sweetbreads on a hot dish, pour the sauce over, and serve.

Timbale Of Lambs' Sweetbreads

Take a timbale mould, line it with short paste, having previously buttered it, and put a layer of forcemeat mixed with chives, and a little finely-chopped lean raw ham inside. Blanch a score of lambs' sweetbreads, and fry them over a brisk fire in bacon fat until well browned; sprinkle over salt and pepper, take them off the fire, and let them cool. Put them in layers in the timbale mould, alternating each layer with the forcemeat. Put a layer of forcemeat on the top, cover the mould with a round of paste, fixing it carefully to the sides, place it in a moderate oven, and bake for about one hour. When cooked turn the timbale out of the mould, make a hole in the top, pour in a little thickened gravy, put back the round that has been removed, garnish with mushrooms and parsley, and serve at once.

Lambs' Sweetbreads With Villeroy Sauce

Select the desired quantity of sweetbreads, blanch and place them in a stewpan, adding broth to half their height, boil till tender and the gravy is reduced. Put the sweetbreads between two plates, and leave till cold. Cut each sweetbread in two, dip them in villeroy sauce, and place them on a baking sheet. When the sauce has cooled on them, take them from the baking sheet with the aid of a knife, roll them in breadcrumbs again, and fry in boiling fat; when nicely browned all over, drain, arrange them on a hot dish, and serve.