Sweet-Breads

Take two large parboiled sweet-breads, put into a stewpan with one and one-half gills of water, season with salt, black and cayenne pepper, put over a slow fire. Mix one large tablespoonful of browned flour with a piece of butter, stir butter and gravy well together. After stewing slowly for half an hour set the pan in a quick oven, and when nicely browned place in a dish, pour the gravy into one-half pint stewed tomatoes, thicken with one dessertspoonful of flour, butter, salt, and pepper, strain through a sieve into stewpan, let it come to a boil, stir till done, pour over the sweet-bread, and send to the table hot.

Sweet-Breads Broiled

Parboil, after soaking in salt and water, then rub well with butter, and broil. Turn often, and dip into melted butter, to prevent them from becoming hard and dry.

Sweet-Breads Fried

Wash in salt and water, parboil, cut into pieces the size of a large oyster, season, dip in rolled cracker crumbs, and fry a light brown in lard and butter.

Sweet-Breads Stewed

Wash, remove all the bits of skin, soak in salt and water one hour, then parboil; when half cooked take from the fire, cut into small pieces, stew in a little water till tender, add a piece of butter, a tea-spoonful of salt, a teaspoonful of flour, and boil up once. Serve on toast very hot. Another way is to prepare as above and serve with tomato sauce.

Traveling Lunch

Sardines chopped fine, also a little ham, a small quantity of chopped pickles, mix with mustard, pepper, ketchup, salt, and vinegar; spread between bread nicely buttered To be like jelly cake, cut in slices crossways.

Sweet-Bread Fritters

Parboil the sweet-breads; cut into small pieces, and season with salt, pepper, and parsley; dip into batter, and fry in hot lard.

How To Broil Sweet-Breads

Soak an hour in salt and water; drain; parboil, then rub well in butter, and broil; turn often, and each time they are turned roll them in a plate of hot melted butter, so they need not become hard and dried.

Sweetbreads With Mushrooms

Parboil sweetbreads, allowing eight medium-sized ones to a can of mushrooms; cut the sweetbreads about half an inch square, stew until tender; slice mushrooms and stew in the liquor for one hour, then add to the sweetbreads a coffee cup of cream, pepper and salt, and a tablespoonful of butter. Sweetbreads boiled and served with green peas make a very nice dish.

Sweetbreads With Tomatoes

Take sweetbreads and parboil them, put them into a stew-pan and season with salt and cayenne pepper to taste; place over a slow lire; mix one large tablespoonful of browned flour with a small piece of butter, add a leaf of mace; stir butter and gravy well together, and let all stew for half an hour; then set the stew-pan in the oven, and when the sweetbreads are nicely browned place them on a dish; pour the gravy into a half pint of stewed tomatoes thickened with a teaspoonful of flour and a small piece of butter and seasoned. Strain it through a wire sieve into the stew-pan, let it come to a boil, and stir until done; then pour over the sweetbreads, and send to the table very hot.