SWEETBREADS. — At once on coming from the butcher (and that should be as soon as possible after the animal is killed) sweet- breads should be soaked 1 or 2 hours in cold water, and then cooked about 20 minutes in boiling water containing 1 teaspoon each of salt and lemon juice; then plunge them into cold water to harden them; take out and put into a towel to drain out all the water, and remove the pipes and membranes. They may then be cut into thin slices and broiled; or egged and bread^crumbed and fried in hot fat; or sauted; or stewed in a very little water, and seasoned with salt, pep- per and butter. Serve with any of the meat sauces best liked by the individual. 140 MUTTON AND LAMB SWEETBREAD CROQUETTES.— After preparing 2 pairs of sweetbreads as above, cut them into dice, and also cut up and add ^ box of mushrooms. Into a sauce=pan put 1 large tablespoon of but- ter, and when it bubbles, sxDrinkle in 1 tablespoon of flour; cook well and add | cup cream or soup stock; heat and add the sweet- breads and mushrooms; when well heated, lift from the fire and add yolks of 2 eggs well beaten; form into croquettes when cool, then egg and bread=crumb, and fry in smoking hot fat. CREAMED SWEETBREADS Prepare as above, and then with a silver knife pick them in pieces; then put 1 tablespoon butter in the sauce=pan; melt without browning it, add 1 tablespoon flour, stir till smooth; add 1 cup cream and the sweetbreads, stir till it thickens; lift from the stove, season with salt and pepjaer and serve. Time, 20 to 30 minutes. Sweetbreads consist of the Thymus Gland found in the neck of veal and lamb. It decreases in size and flavor as the animal grows older. The glands are found in the back part of the throat and in the breast. There should always be 2 of them, although they are sometimes sold separately. The heart sweetbread is so called because it lies nearest the heart. It is the lower one and is round in shape. The throat sweetbread is the upper one, and is long and narrow. They are a great del- icacy (those of the calf are most esteemed) and if properly prepared make a fine dish to tempt the appetite of the invalid, although opinions differ somewhat as to their digestibility. The pancreatic gland of the bullock (that is, the gland near the stomach which secretes the pancreatic juice which aids in digesting the food) is sometimes sold as sweetbreads, but it is inferior in quality to the thymus gland of young animals and requires long and careful washing and cooking. MUTTON AND LAMB. Within the limits of wholesomeness, mutton varies immensely in quality and flavor. It is often thought more digestible than beef and is therefore j^rescribed for invalids. All young meat is less digestible and is also less nourishing than fulbgrown, but lamb has a better re- pute in this respect than veal. Although mutton may be served rare, lamb should be thoroughly cooked always. The strong flavor of mut- ton, which is disagreeable to many, comes from the penetration through the skin of the oil from the wool; the thin outside skin should be taken off before cooking the meat. Mutton should always be served on hot plates in the winter, never allowing any cold mutton tallow to appear on the edges and disfigure the dish.

AI-modernized reading of the original text

SWEETBREADS. — At once on coming from the butcher (and that should be as soon as possible after the animal is killed) sweetbreads should be soaked 1 or 2 hours in cold water, and then cooked about 20 minutes in boiling water containing 1 teaspoon each of salt and lemon juice; then plunge them into cold water to harden them; take out and put into a towel to drain out all the water, and remove the pipes and membranes. They may then be cut into thin slices and broiled; or egged and bread-crumbed and fried in hot fat; or sauted; or stewed in a very little water, and seasoned with salt, pepper and butter. Serve with any of the meat sauces best liked by the individual. SWEETBREAD CROQUETTES.— After preparing 2 pairs of sweetbreads as above, cut them into dice, and also cut up and add ^ box of mushrooms. Into a sauce=pan put 1 large tablespoon of butter, and when it bubbles, sprinkle in 1 tablespoon of flour; cook well and add | cup cream or soup stock; heat and add the sweetbreads and mushrooms; when well heated, lift from the fire and add yolks of 2 eggs well beaten; form into croquettes when cool, then egg and bread-crumb, and fry in smoking hot fat. CREAMED SWEETBREADS Prepare as above, and then with a silver knife pick them in pieces; then put 1 tablespoon butter in the sauce=pan; melt without browning it, add 1 tablespoon flour, stir till smooth; add 1 cup cream and the sweetbreads, stir till it thickens; lift from the stove, season with salt and pepper and serve. Time, 20 to 30 minutes. Sweetbreads consist of the Thymus Gland found in the neck of veal and lamb. It decreases in size and flavor as the animal grows older. The glands are found in the back part of the throat and in the breast. There should always be 2 of them, although they are sometimes sold separately. The heart sweetbread is so called because it lies nearest the heart. It is the lower one and is round in shape. The throat sweetbread is the upper one, and is long and narrow. They are a great delicacy (those of the calf are most esteemed) and if properly prepared make a fine dish to tempt the appetite of the invalid, although opinions differ somewhat as to their digestibility. The pancreatic gland of the bullock (that is, the gland near the stomach which secretes the pancreatic juice which aids in digesting the food) is sometimes sold as sweetbreads, but it is inferior in quality to the thymus gland of young animals and requires long and careful washing and cooking. Within the limits of wholesomeness, mutton varies immensely in quality and flavor. It is often thought more digestible than beef and is therefore prescribed for invalids. All young meat is less digestible and is also less nourishing than full-grown, but lamb has a better repute in this respect than veal. Although mutton may be served rare, lamb should be thoroughly cooked always. The strong flavor of mutton, which is disagreeable to many, comes from the penetration through the skin of the oil from the wool; the thin outside skin should be taken off before cooking the meat. Mutton should always be served on hot plates in the winter, never allowing any cold mutton tallow to appear on the edges and disfigure the dish.

The household cook book