Buckeye cookery

These are great delicacies. There are two in a calf, one from neck called ‘throat sweet-bread," the other from near the heart called "heart sweet-bread." The latter is most delicate. Select the largest. The color should be clear and a shade darker than the fat. Before cooking let the sweet-breads lie for half an hour in luke-warm water, then throw into boiling water to blanch and harden, and then into cold water to cool; after which draw off the outer casing, remove the little pipes, and cut into thin slices. Sweet-breads do not keep well, and should be fresh, and must be kept in as a cold, dry place. They should be thoroughly cooked. In lardar ing sweet-bread, take deep, long stitches, or they will break out. To broil, prepare as above, spread plenty of butter over them, and broil on a gridiron over hot coals, turning often. To fricassee, cut up the remnant of a cooked sweet-bread in small pieces, prepare a gravy by melting two table-spoons butter and stirring in a table-spoon flour, and adding a tea-cup of soup stock + or water; lay pieces of sweet-bread in pan with gravy, season with pepper and salt, and boil up once. Garnish with sliced lemon or pieces of fried bread. If sweet-breads are fresh, cut into thin slices, let simmer slowly in the gravy for three-quarters of an hour, and add a well-beaten egg, two table-spoons cream, and a spoonful chopped parsley ; stir all together for a few minutes, and serve immediately. — To fry, parboil five minutes, wipe dry, lard with narrow strips of salt fat pork with a larding-needle, put a very little butter or lard into a frying-pan, lay in the sweet-breads when it is hot, and fry to crisp brown, turning often. Or, slice thin, sprinkle over grated * nutmeg and chopped parsley, dip into a batter made of one cup milk, one egg, one cup of flour, a pinch of salt, and a half teaspoon baking-powder, and fry like fritters. To roast, parboil large ones, and, when cold, lard with salt pork as above. Roast brown in a moderate oven, basting often with Behe. butter and water. Serve with white sauce or tomato sauce poured over them. For sweet-breads with green pease, lard five sweet-breads with strips of salt pork (projecting evenly about half an inch on the upper side), put on the fire with a half pint water, and let stew | Re : ; . ‘ : james “ es ( ath its ‘i f : , \ : a ‘ AY] ‘ ‘ ns t « ee if ‘ a Gr ig bane re Pays ae eave hye ti DE Oe 208 slowly for half an hour, take out and put ina small dripping-pan with a little butter and a sprinkle of flour; brown slightly, add half a gill of mingled milk and water, and season with pepper; heat a half pint of cream, and stir it in the gravy inthe pan. Have pease ready boiled and seasoned, place the sweet-breads in the center of the dish, pour the gravy over them, and put pease around them. _ VEAL WITH OysTrERSs. Fry two pounds tender veal cut in thin bits, and dredged with | flour, in sufficient hot lard to prevent sticking; when nearly done add one and a half pints of fine oysters, thicken with flour, season with salt and pepper, and cook until done. Serve hot in covered dish. Srurrep Hearr. ‘Take a beef’s or sheep’s or veal’s heart, wash deeply and thoroughly so as to remove all blood, make the two cells into one by cutting through the partition with a long, sharp knife, being careful not to cut through to the outside; make a stufting of bread crumbs same as for roast turkey, fill the cavity, cover with greased paper or cloth to secure stuffing, and bake in a deep pan with plenty of water, for two hours or longer, basting and turniny often, as the upper part aente is apt to get dry. While heart is roasting, put the valves