Cassell's dictionary of cookery

Sweetbreads, Browned.— Soak, blanch, and stew the sweetbreads in as much good and nicely-flavoured stock as will barely cover them. When they have simmered about half an hour, take them up, and put them into a round saucepan just large enough to hold them with a good slice of fresh butter which is melted and just beginning to brown. Turn the sweetbreads over and over till they are equally and brightly browned in every part. Keep them hot by the side of the stove. Thicken the stock in which they were boiled with brown thickening. Flavour with mushroom ketchup and lemon-juice, and add a table-spoonful of light wine. Place the sweetbreads on a dish, pour the sauce over, and garnish with toasted sippets, brain cakes, forcemeat balls, or any little adjuncts which are suitable, and can be easily procured. Probable cost of sweetbreads, Is. 6d. to 5s. Sweetbreads, Cold, To Re-dress.— Cut the cold sweetbreads into neat pieces. Stew them gently in strong brown gravy till they are quite hot throughout ; place them on a dish, pour the gravy over them, and garnish with fried sippets. Sweetbreads, Cotelets of.— Procure the sweetbreads as fresh as possible. Soak them for an hour. Throw them into boiling water for five minutes, let them cool, then simmer them in rich, well-seasoned gravy. Leave them in the liquor till cold. Cut them into pieces an inch square, put them on skewers alternately with a little piece of bacon or a piece of ready-dressed calf's udder, all being made as nearly as possible of the same shape and size. Dip them twice into egg and breadcrumbs. Pat them into shape with a knife, and fry in hot fat tiU they are lightly browned. Send white or brown Italian sauce to table in a tureen. Sometimes bearded oysters are put upon the skewers with the sweetbreads and bacon. Time, half an hour to simmer the sweetbreads. Probable cost. Is. 6d. to 5s. each. Sweetbreads, Croquettes of.— Take a cold dressed sweetbread, cut it into quarterinch dice, and mix with it its bulk in mushrooms which have been cut in the same way. Stir both together over a gentle fire in some very thick white sauce, and pour the mixture upon a dish. When quite cold, divide the mixture into portions of an equal size, roU these to the shape of balls or corks, dip them in egg beaten up with pepper, salt, and oil, and roll them in bread-crumbs. Fry in hot fat till they are crisp and lightly browned, drain them thoroughly, serve on a hot napkin, and garnish with parsley. Time, ten minutes to fry the croquettes. Sweetbreads, Croquettes of (another way). — Take a cold dressed sweetbread, cut it up into small pieces, and mix with it half its weight in finely-grated bread-crumbs. Season the mixture with salt, cayenne, grated lemonrind, and grated nutmeg. Put it into a saucepan with as much cream or milk as will moisten the crumbs, and stir briskly over a clear fire for ten minutes. Spread the preparation on a dish, and let it get quite cold. Form it into equalsized portions, roll these to the shape of corks or balls, dip them in egg and bread-crumbs, and fry them in hot fat till they are brightly browned. Drain them before the fire, and serve as before. Time, ten minutes to fry the croquettes.