Wash some sweetbreads, put them in a saucepan with cold water and a lump of salt and boil for ten minutes; then put them into cold water and leave until quite cold, then lard them with thin strips of fat bacon. Place the sweetbreads in a stewpan with some well-flavored stock (which should reach to a little more than half their height) and stew them gently for about an hour, basting frequently. When cooked, leave them until cold, then cut them into thin slices. Butter a timbale-mould and line it with a short paste about one-eighth of an inch thick; fill it with alternate layers of sweetbread, nicely flavored forcemeat and mushrooms, seasoning between each layer with pepper and salt. Strain the cooking-liquor of the sweetbreads, skim it well and pour it over the contents of the mould. Cover the timbale with paste and put it in the oven, fixing it in position with ashes heaped up on both sides, When cooked turn the timbale out of the mould onto a hot dish, garnish with parsley and mushroom tops, and serve.

Sweetbreads, Toulouse

Steep the sweetbreads until all the blood is drawn out of them, then blanch them in boiling water for five minutes or until they are firm. Drain the sweetbreads and leave them till cold, then trim and lard them thickly. Place a layer of sliced onion, carrot and celery at the bottom of a sautepan, put in the cutlets of sweetbreads and pour in a little stock, but not sufficient to cover them. Glaze the sweetbreads in a hot oven for about twenty minutes, basting them occasionally with their cooking liquor. Cook some asparagus tops and make a bed of them on a hot dish. When well browned and glazed drain the sweetbreads and pile them on the asparagus. Pass the cooking liquor through a silk sieve, skim off all the fat, pour it over the sweetbreads, and serve.

Sweetbreads, Waldorf

Disgorge some sweetbreads in cold water for one hour, change the water and boil them over a slow fire for half an hour, then refresh and lay them under a weight for another half hour; remove and lard with small fat pork lardings. Line the bottom of a saucepan with the fragments of fat pork, parsley roots, a slice or two of carrot and a minced onion; add a little white broth and the sweetbreads, and leave to simmer for half an hour. Dress them onto artichoke bottoms, laid on a dish, half a sweetbread on each, and serve with a brown sauce containing chopped truffles and small chicken quenelles.

Sweetbreads With Black Butter

Boil the sweetbreads, and then press them between two plates until cold. Cut them into thin slices, and rub them in plenty of flour. Put one and one-half pounds of butter into a fryingpan, and stir it over the fire until frothy and brown, then put in the sweetbreads, and brown on both sides. When cooked place the sweetbreads on a hot dish, garnish with a few olives and slices of lemon, put a little of the browned butter over, and serve.

Sweetbreads With Mushrooms

Boil the sweetbreads for twenty or twenty-five minutes, then cut them into small pieces, place them in a saucepan with an equal amount of chopped mushrooms, cover with a cream sauce and boil them for a few minutes. Turn the mixture onto a hot dish, garnish with croutons of fried bread, and serve.

Curried Tendons Of Veal

Cut the tendons into equal-sized pieces, and braise them. When cooked, drain the tendons and press them between two plates till nearly cold. Strain the cooking liquor into another saucepan. Mix two tablespoonfuls of curry powder with two tablespoonfuls of flour, mixing them to a paste with a little water, then pour it in the strained liquor, and stir well over the fire until boiling. Trim the tendons neatly, put them in the curry, and boil gently for fifteen minutes. Put some slices of fat bacon on a dish, put the tendons on them, pour over the curry, and serve with a dish of plain boiled rice.