Cookery for every household

977. Fried Sweetbreads (Ris de Veau Frit) 1 sweetbread. Bread-crumbs. Beaten egg. Seasoning. 1 table-sp. salad oil. Prepare and blanch the sweetbread as directed above, then put it into a stewpan with enough light stock to cover it, and simmer gently for 1 hour. When nearly tender, lift it up and press between two plates until cold. Then cut it in neat pieces or slices, and season them with pepper, salt, and a little grated lemon rind or juice. Add the salad oil to the beaten egg, and egg and breadcrumb the sweetbread. Fry in boiling fat to a golden brown colour and drain well. Serve garnished with cut lemon and parsley. Tomato, piquante, or any other suitable sauce may be served separately. Notes. — A more elaborate way of preparing this dish is to coat the pieces of sweetbread before bread-crumbing them with some tasty potted meat, or to coat them with some stiff bechamel or espagnol sauce. The sweetbread may be dished on a puree of spinach, potato, or chestnut. Frying batter may be used in place of the bread crumbs. Sufficient for 3 or 4 persons. 978. Sweetbread “ en Casserole ” (Ris de Veau en Casserole) 1 pr. calf’s sweetbreads. White stock. A small bunch of herbs. 1 onion. 1 oz. butter. 1 oz. cornflour. 1 or 2 table-sps. cream. Seasoning. Prepare the sweetbreads as directed above, and after pressing, cut or break them in neat pieces. Put them into an earthenware casserole with white stock to cover them, an onion cut in pieces, and a small bunch of herbs. Cover with the lid and simmer slowly until the sweetbreads are tender. Then lift them out, and make a sauce with the butter, cornflour, and strained stock. Return the sweetbread without the herbs and onion, and simmer a few minutes longer. Season to taste and add the cream at the last. Serve in the casserole. Time to cook, 3 hour. Sufficient for 5 or 6 persons. PORK AND HAM 979. Pork, To Pickle Pork for pickling must be freshly killed. Almost any part may be pickled, but the cuts most usually chosen are the hand or shoulder and the belly or spring, as these are too fat to be cooked and eaten fresh. A pickled leg of pork is also very good. Cut the pork in convenient-sized joints, wipe it well, and be careful to remove all kernels and pipes. Then rub well with coarse salt, let it stand overnight, and drain off the brine. Next day put the meat into a large basin or pickling-trough and cover it with pickle made as directed in Recipe 861. Place a. board or weight on the top to prevent the pork floating, and allow it to remain trom 10 to 14 days, according to the degree of saltness desired and the size and thickness of the cut. Pork may also be pickled according to the dry method (Recipe 863). Pickled pork is considered more wholesome and more digestible than fresh pork. See also General Directions for Pickling. 980. Boiled Salt Pork and Pease Pudding Choose a nice piece of pickled or salted pork, wash it and put it into a saucepan with tepid water to cover it. Bring slowly to the boil, skim well,