Wash and boil the required number of sweetbreads for twenty minutes or so, then drain and chop them into small pieces; put them into a saucepan with some white sauce and boil for a few minutes. Toast some slices of bread, remove the crusts, butter the slices, cut them into halves or quarters and place them on a hot dish. Pour the creamed sweetbreads over the toast, and serve hot.

Sweetbread Cromeskies

Boil an udder of veal in a stockpot, and when done leave it until cool, then trim and cut into thin slices the whole length of the piece. Blanch some throat sweetbreads, trim and cut them into small square pieces; cut an equal quantity of mushrooms in the same way and stir them together in some stiffly-reduced allemande sauce. When cold, place portions of the sweetbread mixture on slices of udder, wrap the udder round them and roll them into the shape of corks. Dip the crome-skies into frying-batter and fry them in a deep pan in plenty of fat until they are crisp and lightly browned. Drain the cromeskies, place them on a hot dish, garnish them nicely all round with fried parsley and serve.

Royal Sweetbread Croquettes

Put three small or two large sweetbreads into boiling water for five minutes. Chop them finely with one boiled boned chicken, adding one teaspoonful of onion juice, one tablespoonful of chopped parsley and one teaspoonful of mace. Put two tablespoonfuls of butter into a saucepan with one large tablespoonful of flour; when it bubbles add one pint of cream, the chopped mixture, and stir all together thoroughly until well heated. Remove from the fire, add the juice of half a lemon and set on one side to cool. Roll the mixture into shapes and dip them into beaten eggs and then into fine cracker-crumbs. Let the croquettes stand until dry, dip them again in egg and finally in breadcrumbs. All the crumbs should first be salted and peppered. Fry quickly in boiling fat and serve.

Curried Sweetbreads

Take two calf's sweetbreads and cut them into pieces about two inches square. Pour into a pan three-fourths of a pint of good vealstock, put it over the fire and then throw in an onion sliced and fried, one tablespoonful each of curry-powder and vinegar, salt to taste, and one ounce of butter with sufficient flour rubbed into it to thicken the gravy; stir until it boils, then put in the sweetbreads and let them simmer for half an hour longer.

Sweetbread Cutlets

Cut some cold cooked sweetbreads into round pieces, brush them over with beaten egg, then coat well with finely-grated breadcrumb that has been seasoned with pepper, salt, and a little dried parsley. Place a lump of butter in a fryingpan, and when it has melted put in the cutlets and fry them until they are nicely browned. Arrange them in a circle on a dish, with a small crouton of fried bread between each, pour a small quantity of thick brown gravy in the center, and serve.

Sweetbreads, English Style

Wash the sweetbreads and parboil them; put them in a saucepan over the fire with barely sufficient white stock to cover, and let them stew gently for about twentyfive minutes. Add a seasoning of white pepper, salt, and a small quantity of mace, thicken the gravy with butter and flour and add a little cream and cucumber catsup. Pour the gravy over the sweetbreads, and serve young peas or French beans with them.

Sweetbreads, Financiere

Wash and blanch the sweetbreads, then drain and press them between two plates until they are cold; trim and season them with pepper and salt; butter the bottom of a sautepan, put in the sweetbreads and fry until they are done on both sides, then pour in one teacupful of clear broth and reduce that also to a glaze. When well glazed put the sweetbreads on a dish and keep them hot while the following garnish is being prepared. Pour one-half pint of wine in the stewpan that the sweetbreads were cooked in, and when boiling strain the wine through a fine hair sieve, skim off the fat and boil it until reduced to half its original quantity. Peel four or five raw truffles, cut them in quarters, place them in the wine with one teacupful of brown sauce, and boil for five minutes. Put eighteen or twenty button mushrooms in the sauce, with the same quantity of small poached quenelles and sprinkle them with a little cayenne pepper. Pour the garnish all round the sweetbreads, and serve them while very hot.

Fricandeau Of Sweetbreads

Skin and wash some sweetbreads, and lard them with well-seasoned bacon. Line a braisingpan with slices of bacon and beef. Put in some slices of onion, carrots, thyme, bay leaves, and a seasoning of salt, pepper, grated nutmeg, and mixed spices; then put in the sweetbreads, cover them well with some of the same seasoning, and moisten with a little broth. Fix the lid on tightly; solder the edges with hot water paste, so that no air can be admitted, place some live embers on the lid, place the pan over a slow fire, and cook the contents for forty-five minutes. When cooked, pour the sauce through a fine hair sieve, add one pinch of sugar to it, and boil until reduced. Glaze the sweetbreads with the reduced sauce. Put the sweetbreads on a puree of chicory that has been placed on a hot dish, garnish with stewed cucumbers, and serve.