Cassell's dictionary of cookery

and a few sticks of celery, and fry these vegetables in hot fat till they are lightly browned. . Drain away the fat, put the sweetbreads upon the vegetables, and add as much stock as will barely cover them, together with a little salt and cayenne, a small lump of sugar, the thin rind of half a lemon, as much grated nutmeg as will lie on a threepenny-piece, a smaU blade of mace, four allspice, and half a wine-glassful of brandy. Let the sauce boil quickly, skim carefully, and then simmer the sweetbreads till done enough. Take them up, put a little piece of fresh butter on each, and place them in the oven to keep them hot. Put into the gravy a dozen small mushrooms which have been skinned and cleaned, and add a teaspoonful of tarragon vinegar and a little brown thickening. Put the sweetbreads again into the sauce, and let them simmer for ten or fifteen minutes. Serve on a hot dish with the sauce poured round them. Time to simmer the sweetbreads, half to three-quarters of an hour.. Sufficient for four or five persons. Sweetbreads with Truffles.— Prepare the sweetbreads in the usual manner, flour them, and bake in a gentle oven till they are lightly browned. Baste frequently. Whilst they are baking, prepare the sauce to be served with them as follows : — Peel half a dozen truffles, and cut them into slices about the third of an inch thick. Put these in a saucepan with a large wine-glassful of marsala, the strained juice of a lemon, and a little salt and cayenne. Let them simmer gently a few minutes, then add a quarter of a pint of good stock. Thicken the gravy with brown thickening, and let it boil till smooth. Put in the sweetbreads, let them simmer twenty minutes longer, and serve veiy hot. Time, altogether, one hour.. Probable cost of sweetbreads. Is. 6d. to 5s. each. Sweet Creams. — A variety of rich and delicate preparations are included under this denomination. In all, cream is the principal article which enters into their composition. These dishes generally take their distinctive name from the flavouring ingredients, and it is under these headings that they must be looked for. Sweet Herbs. — The sweet herbs most frequently used in cookery are parsley, thyme, marjoram, sage, basil, savory, and mint. When they are not stored for use they may be purchased of the herbalist or greengrocer, or they may be bought dried and in bottles of the grocer or Italian warehouseman. When it is recommended that a bunch of sweet herbs is to be used, it is to be understood that a handful of parsley, a sprig of thyme, and a bay-leaf arc to be taken. To these a bunch of sweet marjoram and a little piece of garlic about the size of a pea may be added. "\ATien these ingredients are to be stewed in soups or sauces they should be tied securely in a bunch with the" parsley outside. When thus fastened together they are often spoken of as a faggot or a bouquet garni. A properly-made fago' is about three inches long. Sweet Herbs, Omelet of. — Prepare : the omelet in the usual way. {See Omelet, SWE (951 ) SWI and Principles of Cookery, page iv.) Before frying it, stir into it a very small quantity of chopped sweet herbs. Parsley, chervil, and chives are the herbs most frequently chosen. Onions or shallots, thyme, and sage, may be introduced if liked.