Cassell's dictionary of cookery

Calf's Sweetbreads, Baked.— Prepare the sweetbreads as above. Dry them, dip them in egg and bread-crumbs, place two or three lumps of butter or nice beef dripping on and around them, and bake them in a moderate oven for three-quarters of an hour, basting them frequently during the process. Serve them on a slice of toast, and pour a good brown gravy round them. Sufficient, two sweetbreads for three persons. Calf's Sweetbreads, Stewed.— Put two sweetbreads, prepared as above, into a stewpan with some nicely-flavoured stock, and let them simmer gently for three-quarters of an hour or more. Take them out and place them on a hot dish. Draw the gravy from the fire for a minute or two, and add to it very gradually the yolk of an egg and four tablespoonfuls of cream. Put this over a gentle fire until the sauce thickens, but do not allow it to boil. Just before serving, squeeze into it the juice of a lemon. Sufficient for three persons. Calf's Sweetbreads, Stewed (another way). — Prepare the sweetbreads as above. Take them from the cold water, wipe them dry, dip them in egg and bread-crumbs, and fry them in plenty of boiling dripping or butter till they are nicely browned on both sides. Drain them from the fat, serve them on a hot dish, put under them a slice of bread toasted, and pour over them some maitre d'hotel sauce, made with a cupful of bechamel, a cupful of stock, two table-spoonfuls of chopped parsley, and the juice of a lemon. Pepper and salt to taste. Time to fiy, a quarter of an horn. Sufficient, two sweetbreads for three persons. Calf's Tails. — Cut four calf's tails in pieces an inch and a half long, fry them in I boiling fat till they are lightly browned, then I stew them in good gravy till they are quite tender. Serve them with thick brown sauce round them, and some stewed muslirooms on a separate dish. When mushrooms cannot be obtained, put a table-spoonful of ketchup into the gravy. Time to stew, two hours. Probable cost, 9d. each. Sufficient for six persons. Cambridge Drink.—This agreeable and I refreshing beverage is made by mixing equal quantities of home-brewed ale and soda-water. I Ginger beer may be used instead of soda- I water. Cambridge Milk Puncli.— Put the thin rind of lialf a small lemon into a pint of new milk, with twelve or fourteen good-sized lumps of sugar (if the Swiss milk is used, the sugar must be omitted) . Let it boil very slowly to draw out the flavour of the lemon, then take it from the fire, remove the rind, and stii- into it the yolk of an egg mixed with a table-spoonful of cold milk, two table-spoonfuls of brandy, and foirr of rum. Whisk these thoroughly together, and when the mixture is frothed, it is ready to serve. Time to prepare, half an hour. Probable cost, Sd., exclusive of the brandy and rum. Sufficient for a pint and a haK of punch. Camomile Tea. — Pour a pint of boilingwater over five drachms of camomile flowers. Let them soak for ten minutes, and then strain. If taken warm, camomile tea acts as a gentle emetic. When taken cold it is often beneficial in cases of dyspepsia, hysteria, and head-ache. Camp Vinegar. — Chop small two cloves