Cassell's dictionary of cookery

Sweetbreads, Ragout of. — Soak, blanch, and cool the sweetbreads, then simmer them in nicely-seasoned stock for half an hour. Let them cool, cut them into pieces about an inch square, and half an inch thick, dry them perfectly, and flour them ; then • fry them in butter till they are brightly browned. Put into a saucepan a pint of stock, add a sliced onion and a sliced carrot, both fried, a Little piece of bacon-rind, a table-spoonful of mushroom ketchup, a little salt and cayenne, and two or three allspice. Add a spoonful of brown thickening, and simmer the sauce for a quarter of an hour. Strain it, and put the browned sweetbreads into it for a few minutes. Place them on a dish, and pour the sauce over them. Send rice boiled as for curry, or a little macaroni to table on a separate dish. Time, one hour, exclusive of the time taken in preparing the sweetbreads for dressing. Sweetbreads, Roast. — Soak the sweetbreads for a couple of hours, plunge them into boiling water, boil them quickly for five or ten minutes, and throw them into cold water. Simmer them gently for twenty minutes, dry them, dip them in clarified butter, and cover them with highly-seasoned bread-crumbs. Put a small skewer through them, and tie them on a spit. Roast them gently before a clear fire, and baste industriously during the process. Serve on a hot dish, which should be garnished with parsley and cut lemon. Brown sauce or mushroom sauce may be sent to table with the sweetbreads. If liked, the sweetbreads can be roasted in a Dutch oven before the fire, instead of being tied to a spit. They will need to be basted liberally, and to be turned about that they may be equally browned. Time, about twenty minutes to simmer the sweetbreads ; half an hour to roast them. Sweetbreads, Stewed. — Soak two sweetbreads for an hour. Boil them quickly for ten minutes, and put them into cold water for twenty minutes. Lay them in a saucepan, pour over them three-quarters of a pint of white stock, and add a little pepper and salt and a small pinch of powdered mace. Let them simmer gently for half an hour. Take them up, and put them in the oven to keep hot. Thicken the gravy with a little flour and butter, let it boil, and when it is smooth stir in four table-spoonfuls of cream. Put the sweetbreads on a dish. Add a dessert-spoonful of lemon- juice to the sauce, and pour it over. Time to stew the sweetbreads, half to three- SWE ( 950) SWE quarters of an hour, according to size. Probable cost, Is. 6d. to 5s. each. Sufficient for a moderate-sized dish.