Take six blanched heart sweetbreads, lard the upper parts slightly, and place them in a braisingpan with some slices of fat pork; add half of a sliced carrot, half of a sliced onion, and a garnished bunch of parsley. Sprinkle with a little salt, and cover with buttered paper. Cook them to a golden color on the fire, and moisten with one-half pint of strong white broth; place the pan in the oven, and bake the sweetbreads for forty minutes, basting occasionally with the gravy, lifting the buttered paper, and replacing it each time in the same position. The sweetbreads will now be ready to serve with any kind of sauce that may be desired.

Braised Sweetbreads, Montglas

Place half a dozen small sweetbreads in an equal number of small buttered paper cases, having cooked fine herbs strewn over the bottom. Heat it in the oven for five minutes, then pour one tablespoonful of hot montglas over each and serve on a dish with a folded napkin.

Braised Sweetbreads, Pompadour

Braise six sweetbreads, pour one-half pint of hot bernaise sauce on a dish and sprinkle with two truffles cut into small pieces, place six artichoke bottoms over the sauce, place a sweetbread on each with a truffle on top, and serve at once.

Broiled Sweetbreads, Colbert

Cut into halves three fine blanched sweetbreads, season with one pinch of salt and one-half pinch of pepper and pour over one tablespoonful of oil; stir together well and broil them over a sharp fire for five minutes on each side. Dress on a hot dish, and serve with one pint of hot colbert sauce poured over.

Broiled Sweetbreads, Maitre D'Hotel

Split the sweetbreads into flat slices, dust them with pepper and salt, and rub them well over with flour. Broil the sweetbreads over a clear fire, turning them often and basting with warmed butter. Place one-fourth pound of butter in a saucepan, with one tablespoonful each of water and chopped parsley, the juice of a large lemon and a little cayenne pepper. Place the sweetbreads on a hot dish and garnish them with slices of lemon and sprigs of parsley.

Collops Of Sweetbreads With Green Peas

Soak four large sweetbreads in warm water to remove all the blood, then blanch them till firm. Cut the sweetbreads into large collops, place them in a fryingpan with some butter and fry over a clear fire, turning when done on one side. When cooked drain the butter off the sweetbreads, put a little glaze in the pan and stir them until well glazed. Arrange the collops in a circle on a hot dish, fill the center with boiled green peas, and serve.