The Toronto Cook Book

Sweetbreads, blanch and trim them carefully and set aside to cool. Then take enough minced carrots and onions together with a bunch of aromatic herbs, soup herbs, a bay leaf, a pinch of paprika and a small pinch of allspice; then lard the sweetbreads on the smooth side with four rows of larding and place them on the bed of carrots, etc., which should cover the bottom of a cooking casserole; fill the casserole just to the top of the sweetbreads with unskimmed soup stock; if no unskimmed stock is handy take the skimmed and add two ounces of butter. Place the casserole on a quick fire and reduce the stock to one-half, then cover the sweetbreads with a piece of paper, put the cover on the casserole and place on a moderate fire where the contents may simmer slowly until the sweetbreads are nearly cooked; remove from the fire, drain off the liquid portion by passing through a sieve and add a gill of good white wine; reduce this over a quick fire until it is a demi-glaze or half glaze, brush the sweetbreads with the demi-glaze and place them in a sharp oven until slightly brown ; arrange them on the oval dish of the entree set and garnish with green sorrel or watercress; if preferred, the carrots may be added to the garnishing, Spinach a la Creme Simmer half a peck of thoroughly washed spinach in a small quantity of water, to which a little salt has been added, to aid in keeping the color. Drain after cooking about fifteen minutes, press out all the water, and chop very fine; put three tablespoons of butter in a saucepan, when melted add in this two tablespoons of flour, a little salt and pepper; then add quarter of a cup of milk and the spinach, and stir until it bubbles on one side. It is then ready to serve. The mixture should be quite soft, yet retain its shape on the serving dish. The Toronto Cook Book Chop Suey To make enough chop suey for five persons take one pound of fresh young pork and cut into small slices, two chicken livers, two chicken gizzards and hearts, two stalks of celery and a half ounce of ginger root. Put four tablespoons of olive oil in a saucepan and when hot add the meat, celery and ginger. As soon as lightly colored add one tablespoon of vinegar, half a cup of boiling water, one teaspoon of Worcestershire sauce, red and black pepper, cinnamon and cloves to taste. Simmer gently until the pork and giblets are nearly done; then add a small can of mushrooms and a half cup of bean sprouts. If you cannot get the bean sprouts (they are abundant in Chinese groceries) you may use the quantity of French green peas, string beans chopped fine or asparagus tips. The bean sprouts must not cook too long, as they are better when not more than half done. Drain off the superfluous liquor, add teaspoon of brown See Yu sauce. (This also may be obtained in a Chinese grocery). Serve with boiled rice. Cold Veal Chop remnants of cold veal, rub a tablespoon of butter into one of browned flour; mix this with a cup of stock and stir until boiling hot in a saucepan. Chop about a cup of mushrooms; add these and two tablespoons of tomato catsup to the stock, salt and pepper to taste. Put in the veal and stew gently ten minutes. Fricandilles