Scientific cooking with scientific methods

THE veal sweetbread is the only one we consider in cookery, although found also in the lamb. It is found in the calf during the time they feed on milk, and disappears with liquid food. Sweetbreads are a great table delicacy, and very good for the sick and convalescent. Sweetbreads are found in the animal in pairs, and connected by tubing. They are known as the heart and throat sweetbread. The heart sweetbread is firm and compact, and its position is near the heart. The other part is known as the throat sweetbread. The heart sweetbread is the most desirable, but when you order a pair you have one of each. As soon as they come from the market they want to be placed in cold water for an hour, to draw out the blood and make them white. Change the water once during the hour, and drain them and put them into boiling water with two teaspoons of salt, and a little lemon juice or vinegar, and boil them very slowly for twenty minutes. Drain and place them in cold water, to keep them white and firm. It is very nice to roll them in a clean piece of cheesecloth, if they are to be kept any time. Roll the cheesecloth very tight, and this makes them firm if you wish to shape them in cutlets. Creamed Sweetbreads. Use parboiled sweetbreads cut into cubes, allowing one cup of thin white sauce for a pair. These can be served on pieces of toast, or in timbale or patty cases. Broiled Sweetbread. Split parboiled sweetbreads, and sprinkle with salt and a little white pepper. Broil for a few moments, butter, and serve with slices of lemon. Fried Sweetbreads. Split the sweetbread into two pieces, roll in crumbs, then egg, then in the crumbs again. Allow them to stand for a short time. Fry them in deep fat, place them on hot platter, and serve with a Bechamel or tomato sauce. Chicken and Sweetbreads in Cream. Use equal parts of chicken and sweetbreads cut in small cubes, and reheated in ^ cream sauce. One-half cup of sliced mushrooms, or truffles, are always an addition to sweetbreads. Sauted Sweetbreads. Cut parboiled sweetbreads in slices, saute them in butter, and serve with French peas. Have the peas as dry as possible, and seasoned with butter, salt and pepper. Sweetbread Cutlets with Asparagus Tips. Use parboiled sweetbreads cut into slices, and shaped into cutlet. Season with salt and pepper. Dip into egg, then into crumbs; fry in deep fat. Arrange on hot platter around asparagus tips that are well seasoned with drawn butter, salt and pepper. Braised Sweetbreads en Casserole. Place in a casserole a bed of cubed vegetables, using carrot, turnips and celery with a few cubes of salt pork. SWEETBREADS. 115 Lay parboiled sweetbreads on it. Add water or stock enough to abnost cover the vegetables. Cover casserole tight and cook slowly for thirty-five or forty minutes; uncover the last fifteen minutes to brown sweetbreads. Serve from the casserole. Larded Sweetbreads. Parboil sweetbreads, lard on upper side, and bake or braise until well browned, basting with meat glase. Serve with mushroom sauce. Calf's Brains.