Cassell's dictionary of cookery

Prepare both palates and sweetbreads in the usual way. Cut them into moderate - sized pieces, dredge flour upon them, and fry them in hot fat till they are lightly browned. Put them into a saucepan, and pour upon them as much of the liquor in which they are stewed as will barely cover them. Thicken the sauce with brown thickening, season with pepper, salt, grated lemon-rind and nutmeg, and add a glassful of sherry or madeira. Put the meat in a dish, and pour the sauce over it. If liked, a dessert-spoonful of vinegar or strained lemonjuice may be added at the last moment. Time to stew, about half an hour. Sweetbreads (au Gratin). Second dressing.— Take the remains of sweetbreads which have been stewed in white or bro-wn sauce. Put them in a pie-dish, pour the cold sauce over them, and cover the surface with finely-grated bread-crumbs. Lay little pieces of butter here ! and there on the top, and put the dish in a I brisk oven. When it is hot throughout it is ! done enough. If the top is not brightly browned, a salamander or red-hot shovel may be held over it to make it so. Sweetbreads, Baked. — Soak the sweetbreads in cold water for two hoiirs, and change the water once or twice dm-ing the time. Throw them into boiUng water, and let them simmer gently for five minutes or more, till they are firm and round, but not hard. Take them up, drain them, and throw them into cold water to cool. Brush them over in every part with beaten egg, roll them in bread-crumbs, sprinkle clarified butter upon them, and bread-crumb them again. Put them in a baking-tin -with about two ounces of butter, and bake in a well-heated oven ; baste them till they are done enough and brightly browned. Take as many shces of hot toast as there are sweetbreads. Put them in a dish, lay the sweetbreads upon them, pour brown gravy round, but not over them, and serve immediately. Time to bake from half to three-quarters of an hour, according to size. Probable cost of sweetbreads, Is. 6d. to 5s. each. Sweetbreads, Broiled.— Take moderate sized sweetbreads and prepare them in the. ! usual way. Stew them in. good stock till they I are done enough. Then drain them, and press 1 them between two dishes tiU cold. Split them SWE (948 ) SWE in halves and trim them neatly; brush them over with butter, and broil them over a clear but very gentle fire. Have a plate with clarified butter upon it near the gridiron, and keep dipping the sweetbreads in it, turning them frequently. When they are brightly browned all over they are done enough. Dish the slices in a circle, and send brown sauce flavoured with lemon-juice to table in a tureen. Time to stew the sweetbreads, about half an hour.