Sweet-Bread Fried

Cut sweet-breads into long slices, beat up the yolk of an egg, and rub it over them with a feather. Make a seasoning of pepper, salt, and grated bread; strew this over, and fry them in butter. Garnish with crisped parsley, and small thin slices of toasted bacon.

Fried Sweet-Breads

Parboil them in salt and water; when done, take them up and dry them in a cloth. With a sharp knife, cut them in half, season them with pepper and salt, flour them, and fry them in hot lard, of a light brown. Or they may be fried as oysters, with egg and bread crumbs, or grated crackers.

Boiled Sweet-Breads

First parboil them, then throw them into cold water to whiten and harden them. Wipe them dry and season them with pepper and salt, and broil them. They should be basted while broiling by putting them on a plate with a little melted butter in it.

How To Fricassee Sweet-Breads

Parboil the sweet-breads in salt and water, and when cool skim them, but be careful not to break them. Season with salt and pepper, dust some flour over them, and fry them a fine brown. Put them on a dish; make a gravy by adding some water to the fat they were fried in, and a little brown flour. As soon as the gravy is thickened, pour in some Lisbon or Maderia wine, take it off the fire, pour it over the sweetbreads and serve hot.

Roasted Sweet-Breads

Sweet-breads should be parboiled, and then thrown into cold water, to make them white and firm. This is called blanclv-ing, and should precede all the other modes of cooking them. Have ready some cracker crumbs well seasoned with pepper and salt, season your sweet-breads, dip each one into some beaten egg, then into the bread crumbs. Put them in a pan and bake or roast them.

Sweetbread Pie

Season the sweetbreads with pepper and salt, dust some flour over them, and add enough water to stew them with a nice gravy. When done, butter a pie dish, line it with paste, put in the sweetbreads and some of the gravy, cover the pie with a lid of paste, leaving an opening in the centre. Bake it in a tolerably hot oven. When the crust is brown, serve the pie with the remainder of the gravy in a sauce tureen.

Stewed Sweetbreads

Parboil three or four sweetbreads in salt and water. When cool, skin them and cut them in half. Season them with pepper and salt, flour them, and fry them a light brown; then stew them in a portion of the liquor in which they were boiled. Brown a piece of butter with flour; add it, with a little pepper, salt, and a glass of white wine.

Sweetbread Cutlets

Boil the sweetbreads for half an hour in water with a little salt, and when they are perfectly cold, cut them into slices of equal thickness, brush them with yolk of egg, and dip them into very fine bread crumbs seasoned with salt, Cayenne, and grated lemon-rind. Fry them of a fine light brown. Arrange them in a dish, placing them high in the centre, and pour under them a gravy made in the pan, thickened with a little flour, to which a glass of sherry or Madeira may be added just before it is taken off the fire. When it can be done conveniently, take as many slices of a cold boiled tongue as there are sweetbread cutlets, pare the skin from them, trim them into good shape, and dress them with the sweetbreads after they have been egged and seasoned in the same way, and place each cutlet upon a slice of tongue when they are dished. For variety, substitute fried bread cut the size of the cutlet.

Calves' Brains Fried

Wash the brains clean, parboil them, remove all the skin, and season with pepper and salt; dust flour over them, or bread crumbs, and fry them a delicate brown.