Middle class cookery book

gristle ; blanch it (this is done by pouring boiling water over the sweetbread, and letting it remain in the water for a few minutes, then plunging it for a minute or two in cold water), dry, and divide it. Clean and peel the mushrooms ; put the stock into a saucepan ; let it boil ; then put in the sweetbread, mushrooms, herbs, pepper, and salt ; simmer all together for thirty or forty minutes, till the sweetbread is tender. Put the corn flour on to a plate ; rub the butter into it ; toast a slice of bread, cut off the crust, lay it on a dish ; take the sweetbread from the pan, lay it on the toast, put it to keep hot ; add the corn flour (which should be a smooth paste) to the stock in the saucepan ; shake till it boils ; boil for two or three minutes. Pour in the cream ; let it cook half a minute ; pour over the sweetbread. Another Way 1 Sweetbread £ Pint White Stock £ Gill Milk | Teaspoonful Lemon Juice 1 oz. Butter £ ,, Flour 4 Teaspoonful Chopped Parsley £ ,, Salt Pinch of Pepper Wash, trim, blanch, and divide the sweetbread. Put the butter into a saucepan ; let it melt ; stir in the flour ; rub it smooth ; add the stock, milk, pepper, and salt ; let it boil, then put in the sweetbread ; let it simmer for thirty or forty minutes till tender. Before serving, put in the lemon juice ; sprinkle in the parsley. Serve on toast, as in the dish above, or with a wall of mashed potatoes round. Fried Sweetbread 1 Sweetbread 2 Tablespoonfuls Bread Crumbs 1 Egg i Teaspoon fill Salt Pinch of Pepper Wash, trim, blanch, and divide the sweetbread ; cook it in weak stock or water till tender. W hen done, take CHAP. XVI DISHES FOR INVALIDS 187 it from the pan ; let it get cold ; beat up the egg on a plate ; add the pepper and salt ; dip in the sweetbread ; toss it in the bread crumbs, and fry a golden brown in clarified fat (see “Frying,” p. 39). Tripe Pie | lb. Cooked Tripe 1 Gill Milk 1 Egg jj Teaspoon ful Salt 2 or 3 Tablespoon fuls Bread Crumbs ^ oz. Butter | Teaspoonful Chopped Tarsley Pinch of Pepper Butter a small pie-dish; sprinkle in some of the bread crumbs and parsley ; cut the tripe (which must be well cooked before being used) into neat pieces ; put a layer into the dish ; sprinkle bread crumbs and parsley over ; put another layer of tripe, and cover over with the rest of the bread crumbs and parsley. Beat up the egg ; add the milk, pepper, and salt ; pour it over the tripe ; put a few very small pieces of butter on the top ; bake in a moderate oven for twenty minutes, or till the custard is set. Chicken Panada 1 Chicken | 1 Tablespoon ful Cream Salt to taste Skin the chicken ; cut the flesh into small pieces ; take out carefully any pieces of sinew and skin ; put the flesh into a jar ; cover it closely with a lid, or with a paper tied tightly over the top ; steam it for three or four hours (see “ Steaming,” p. 38). Cut up the bones ; put them into a pan with a pint of cold water ; let them boil for an hour or longer. Take the steamed chicken from the jar ; pound it fine in a mortar ; strain the liquor from the bones ; mix it with the pounded chicken ; pass the mixture through a fine sieve ; mix in the cream ; add the salt. If the panada is taken hot, warm it in a jar placed in hot water, to prevent the 188 MIDDLE CLASS COOKERY BOOK PART II cream from curdling, which it will do if the panada boils.