Choice cookery

bath of hot fat ; garnish with cut lemons and parsley ; add to the remainder of the gravy £ oz. of glaze, season, and serve in a tureen. No. 56. SWEETBREADS (Larded). 2 or 3 heart sweetbreads Bunch of sweet herbs £ pint stock \ lb. bacon Salt and pepper 1 carrot 1 onion A few sprigs of parsley £ oz. flour 1 oz. butter Steep the sweetbreads in cold water 2 hours, changing the water several times; drop them in boiling water 3 minutes, lift out into cold water for 15 minutes ; drain, and remove the skin and fat, press them for half an hour between two plates, divide the bacon into neat lardoons and lard them ; put all the vegetables (sliced) at the bottom of a pan, lay on top the sweetbreads, pour round the stock, and simmer slowly half an hour. Melt the butter in another pan, add the flour and stock from sweetbreads, boil 3 minutes, dish the sweetbreads, and strain over the sauce. No. 57. SWEETBREADS IN BROWN GRAVY. Prepare as above. When cooked lift the sweetbreads into a dripping tin, and brown them quickly under a gas grill or in front of a sharp fire ; put one ounce of brown glaze into the gravy (instead of the flour), and strain round the sweetbreads. No. 58. SWEETBREADS with Calf’s Brains. 2 sweetbreads £ lb. bread crumbs 1 tablespoonful minced parsley 2 eggs 1 bay leaf § pint white stock Blade of mace 1 set of calf’s brains £ lb. thinly cut boiled ham 4 button mushrooms £ onion Bunch of sweet herbs 1 oz. butter 1 oz. flour Soak the brains in some salt and water for two hours, remove the skin ; put them into a pan with the stock, onion, mace, bay leaf, sweet herbs, and button mushrooms; bring slowly to the boil, and simmer gently five minutes ; remove the brains and rub through a wire sieve, also the mushrooms ; mix with them a little seasoning and the yolk of egg ; soak the sweetbreads 2 hours in lukewarm water, drop in boiling water for one minute, take out and immerse in cold water for a minute, then put them in the stock in which the brains have been boiled, and simmer slowly 15 to 20 minutes; remove and press until cold ; cut in neat slices about £ inch thick, thickly cover one side with the brains, &c. ; mix with the crumbs the parsley and a little salt and pepper, beat up an egg, and entirely cover each piece of sweetbread ; roll in the bread crumbs and fry in smoking hot fat a light gold ; drain on soft paper, cut a round of bread about two inches thick, 8 inches long, and 5 inches wide, take out the centre, fry this in hot fat, place in the centre of the dish, arrange the sweetbreads neatly round, with a thin piece of ham between each, stamped out the same size as the sweetbread, and warmed in the stock; fill the centre with any seasonable vegetable, or any of the brain puree that may be left, and pour round a white sauce, prepared as follows : — Put the butter into a pan, and when melted add the flour, stir until smooth, then add the stock in which the sweetbreads have been boiled, first removing the fat, a tablespoonful of liquid from the mushrooms, and as much cream as will reduce it to the thickness of good cream ; season and strain round the base of the dish.