The art of cooking

Let the sweet-breads lie for an hour in iced water preparatory to cooking, at the end of which they should be put into a saucepan, covered with cold water aud placed over the fire where, when boiling, they should be left for five minutes. Take them then from the fire and throw them into a basin of cold water to whiten, after which draw off the outer casing, and cut them into thin slices. Melt in a saucepan the butter, stir into it the flour and add the stock, when all must be stirred until it boils. Put into this the sliced sweet-breads, season all with the pepper and salt, adding the nutmeg, ancovering the saucepan, let the whole simmer slowly for three-quarters of an hour.r. Just before the sweet-breads are ready for serving, beat up the egg until very light, mix well with it the LARDED SWEET-BREADS. 83 cream and Chopped parsley, and moving the saucepan off the fire, stir this mixture in with the sweet-breads, and stir all together for two minutes, taking care that it does not boil. This should be served immediately and very hot, that the eggs may not get heavy. Larded Sweet-breads. — One pair of sweetbreads, two ounces of fat bacon, one-half pint of stock, one-half teaspoonful of salt, one-half teaspoonful of pepper, one lemon, four drops of caramel, one-half ounce of flour. - The sweet-breads must be first thrown into boiling water, boiled for five minutes and then put into iced water for half an hour. Cut the bacon into thin strips two inches long and onethird of an inch in thickness, and when the sweet-breads have been taken from the water aiid dried thoroughly in a towel, thread the strips of bacon into a larding needle and lard the sweet-breads thickly, making a deep, long stitch as the flesh of the sweet-bread is so apt to break. When larded, place the sweet-bread into a stewing-pan and pour over it the stock, boiling hot. Cook them slowly for half an hour, when they must be put into a slightly greased baking tin, set into a hot oven, and baked for fifteen minutes. While the sweet-breads are cooking, stir into the stock in the saucepan half an ounce of the flour, add to it the caramel, aud let all cook for two minutes, when it should be seasoned with the pepper and salt. When the sweet-breads have baked the fifteen minutes, take them from the oven and putting them upon a small, hot platter, pour around them the sauce from the pan and garnish with the lemon, sliced. Vol-au-Vent of Sweet-breads.— Six ounces of flour, six ounces of butter, yolk of one egg, one teaspoonful of lemon-juice, one-half gill of cold water, one gill of milk, one- half teaspoonful of salt, one-half saltspoonful of pepper, one grain of cayenne, one pair of sweet-breads. First put the flour upon a mixing board, make a little well in the centre thereof, and drop into it the egg and half of the lemon-juice, adding by degrees the cold water, kneading all meantime flrmly together and when kneaded, roll out thinly. Into the centre of the rolled paste put five ounces of the butter, fold the edges together until the butter is covered, and, flouring a rolling-pin, roll out as thinly as possible. Fold the crust now into three layers and roll out again and repeat this process of folding and rolling seven times, when it should be put into the ice-box and left long enough to become chilled through and firm. Take the sweet-breads, first thoroughly washing them, and putting them into a saucepan, cover with cold water and bringing the water to the boiling point, allow them to boil in it for five minutes, when they should be again thrown into cold water, rewashed, and cut into small pieces. Now put the butter and milk into a saucepan over the fire and when the milk boils, put into the pan also the pieces of sweet-bread, season them with the cayenne pepper and salt, and let all simmer slowly for three-quarters of an hour.