Mrs. Maclurcan's cookery book

Mode. — Soak the sweetbreads in warm water and a little salt for one hour, changing the water every quarter of an hour. Cut them into small dice- like pieces, dredge a little flour over them ; when the butter is melted put them in the pan with a little salt and cayenne ; keep shaking the pan to prevent them burning ; when nicely brown put in the sherry and parsley, allow to remain over the fire for ten minutes ; serve with a slice of lemon. 151— STEWED SWEETBREADS. 2 sweetbreads Sauce 1 onion Flour Butter Pepper and salt Juice of 1 lemon 1 slice lean bacon. Mutton Entrees. Mode. — Soak the sweetbreads for one hour in warm water with a little salt, slice the sweetbread, not too small, slice the onion very thin and put in a saucepan with a tablespoonful of butter, dredge the sweetbread with flour, and when the onion is cooked put them into the saucepan with the bacon, cut in very small pieces, allow to brown a little, then add a tablespoonful of Worcestershire sauce, juice of the lemon, pepper and salt, and sufficient stock to cover ; if no stock add water and allow to boil slowly for one hour ; serve with small pieces of toast. 152— LARDED SWEETBREADS. 2 sweetbreads 1 lemon 1 carrot Bunch of herbs 1 piece of celery 1 egg Thin slice of fat bacon. MMode. — Slice the vegetables very thin, cut your sweetbreads each into four, lard them well with the bacon fat, cut into very narrow strips, then put them into a saucepan with the vegetables, pepper and salt, and juice of the lemon, cover with milk, put a piece of the buttered paper over them, allow them to come to a boil, let them simmer for about an hour. Take out the sweetbread and bake in a moderate oven, beat up an egg and add with a little cream to the sauce ; when the sweetbread is nicely browned strain the sauce over it, and serve very hot with slices of lemon. 153— FRIED SWEETBREAD AND BACON. 2 sweetbreads Pepper and salt Juice of a lemon A little flour. Mode. — Soak the sweetbread in warm water and a little salt for an hour, cut in thin slices, dredge a little flour over them, squeeze the lemon a little on each, pepper and salt, put in a pan with a little butter and fry a nice brown. Grill the bacon or bake in the oven. Dish iip the sweetbread in the centre of an entree dish, put the bacon round and serve with fried bread. Mutton Entrees. 154— BAKED SWEETBREAD. 2 sweetbreads Tomato sauce Breadcrumbs Pepper and salt Butter. Mode. — Soak and trim the sweetbreads, do not cut them unless necessary ; put a little tomato sauce and a little butter over them, place in a small pie-dish, cover with breadcrumbs and pieces of butter, pepper and salt ; bake for one hour. 155— STEWED MUTTON. 3 lbs. neck mutton Pepper and salt 2 onions 1 tablespoonful of paw Bunch herbs Paw sauce A little flour. Mode.— Cut up the neck or breast of mutton into small pieces, trim away most of the fat, put into a saucepan with as much water as to well cover the meat, slice the onion into rather thick slices, put in with the bunch of herbs (tied), pepper and salt into the saucepan and allow to stew for one and a-half hours. Skim away all the fat, and take out the herbs, thicken with a little flour and add the sauce. 156— HASHED MUTTON. Eemains cold leg or shoulder Worcestershire sauce mutton Pepper and salt 2 onions A little herb if liked Cloves.