Soyer's standard cookery

Trim sweetbread and cut into four pieces. Trim four large mushrooms and tomatoes. Roll the sweetbread in flour, and put it between the mushrooms and tomatoes. Well butter your paper bag, and arrange the above nicely in the middle. Place one teaspoonful of breadcrumbs on top. Cover with a slice of fat bacon or ham, cut very thin. Flavor with sweet herbs as desired. Seal bag, and put on grid in hot oven. Allow twenty to twenty-five minutes (350° Fahr.). Sweetbread (Fancy Method). Half a small onion, one slice of carrot, a little ham (fat and lean), and a little of the trimming, all cut into small dice. A small bunch of sweet herbs and thyme, parsley and bay leaves. Put these on the bottom of the paper-bag, which should be well buttered. Lard your sweetbread (if desired). Round it put three or four mushrooms, two or three tomatoes (skinned and all pips removed). Add a tablespoonful of stock, Madeira, or sherry, according to taste. Seal bag. Put on grid. Allow twenty-five minutes in hot oven (350° Fahr.). If color and thick sauce are desired, mix a quarter of a teaspoonful of arrowroot with the vegetable, and a little burntsugar coloring. When you open the bag, remove the sweetbread gently. Place on dish. Remove tomatoes, mushrooms, etc., and place round it. 'Put the whole of the contents of the bag (juice included) in a strainer and press with a wooden spoon into a clean, hot bowl standing in boiling water, then pour the gravy thus obtained over the sweetbread. Sweetbreads Au Naturel. Take four lambs' sweetbreads. Blanch them in boiling water. Take off the skins. Grease a bag thickly. Dust each sweetbread with salt and pepper very lightly, and pour over each sweetbread a tablespoonful of cream. Slip the sweetbreads into the greased bag, cook in an only moderately hot oven (300° Fahr.) slowly for forty minutes. Open bag. Slip out gently on to hot dish. Surround with border of green peas and serve. Sweetbreads. Blanch a very fresh sweetbread by putting in a stewpan in cold water. Let it come slowly to the boil, but not quite to boil. Take the sweetbread from the stewpan and place at once in cold water. Turn a plate upside down, put the sweetbread on top, then put another plate, the right way up, on the top of the sweetbread to obtain pressure. Place a weight on top, and leave it for thirty minutes or so. Then trim your sweetbread by removing the external skin, etc. Lard it if desired, but this is not absolutely necessary. Put a very thin slice of larding bacon on both sides of the sweetbread. Season to taste. Then take a paper bag and butter it at the bottom; place inside it the sweetbread with a little of the trimmings from the sweetbread round it. Seal bag and put on grid. Allow twenty minutes in hot oven (350° Fahr.). If a thick sauce is desired, roll the sweetbread well in flour before cooking. For invalids who do not wish any grease, put the juice in an odd dish and dust a little pepper on top. This will absorb all the fat, leaving the rich gravy. Curry of Beef, Veal or Poultry. Cut up the meat in small pieces, add two very finely-chopped peeled onions, one teaspoonful of Madras curry paste, one