European and American cuisine

Sweetbreads & la Béarnaise. — Lard the upper part of 2 large blanched and prepared sweetbreads with fine strips of larding pork ; lay in a small roasting pan with one thin slice of larding pork under each one ; season with 1 even teaspoonful salt ; add 2 slices of onions, the same of carrots, and a small bouquet ; cover with buttered paper, place the pan in a medium-hot oven to roast — 15 minutes ; then add ½ cupful white broth, baste occasionally, lifting the paper and replacing it each time ; roast 35 minutes. In the meantime prepare a sauce Béarnaise, put the sauce on a warm dish, dress the sweetbreads over it, and serve. In place of B^amaise sauce, sweetbreads may be served with different sauces, such as sauce AUemande, cream bechamel, Colbert, duchess, mushroom, truffle, princess, etc. They are then named after the sauce with which they are served. Sweetbread Cutlets. — Cook ½ gill each of fine chopped onion and mushrooms in 1 tablespoonful butter 3 minutes ; add lYt tablespoonful flour and 1 cupful chicken broth ; stir and cook to a thick sauce; add the yolk of 2 eggs and 1 pint of fine-cut cooked sweetbreads ; stir and cook a few minutes, season with salt and pepper, spread the mixture on a flat dish, and when cold form in outlet molds, dip in beaten egg, cover with bread crumbs, and fry in deep, fat ; serve with tomato sauce. Sweetbreads Demiglace.— Blanch and cool under a weight 3 pairs of sweetbreads, lard them with fine strips of larding pork ; place them in a small roasting pan ; add 1 small sliced onion, 2 slices of carrot, a small bouquet, and 1 pint of veal or chicken broth, cover with buttered paper, roast 30 minutes, and baste often. When done lay the sweetbreads on a warm dish. Let 1 tablespoonful butter get light brown ; add 1 tablespoonful cornstarch, stir and cook 2 minutes ; add IY2 cupfuls chicken or veal broth, and the gravy from pan; cook 5 minutes,* strain through cheese cloth into a clean saucepan ; add Ys teaspoonful beef extract, a little salt and pepper ; return the sauce to the fire and cook slowly 10 minutes, removing all scum that rises, pour the sauce over the sweetbreads, garnish with triangles of fried bread, and serve. Braised Shoulder of Lamb. — Remove the bones from a nice shoulder of lamb or young mutton, season with 1 tablespoonful seasoning salt, roll up, and tie securely with 3 strings into a perfect round roll. Take a saucepan large enough to receive the meat, cover its bottom with 4 ounces of salt pork, 3 sliced onions, 1 carrot, and the bones from the meat ; lay the meat on top, add sufficient boiling water to nearly cover, closely cover and boil slowly till done, which will take about 2 hours. Bemove the meat to a roasting pan not much larger than the meat; strain the broth, remove the fat, then pour 1½ pint of the broth into the pan with the meat, and place in a hot oven ; roast, and baste frequently till the meat is brown all over and the broth has cooked to half glaze. Lay the meat on a hot dish, remove the strings, free the gravy from all fat, add 1 gill of broth to the gravy, let it boil up, strain, and serve with the meat. Serve with boiled potatoes and string beans k la crSme ; or thicken the gravy with ½ tablespoonful cornstarch, diluted with ½ gill of cold water, add sufficient broth to make a creamy sauce.