basting f reqaently. Cook 1 fine chopped onion in 1 tablespoonf iQ batter 2 minutes ; add Y^ cupf nl chopped mushrooms, Vs table- spoonful fine chopped parsley, 1 even teaspoonf ul salt, ✪ Goquilles of Calves' Brain 7^ even tea- spoonful pepper ; cook a few minutes ; add Y^ tablespoonful fiour, the gravy from the brains, and 1 gill of stock or water with a little beef extract ; cook a few minutes. Put the brains into the lined cups, cover them with the contents of saucepan, lay a thin piece of pork on top of each one, place the cups in a pan, pour in a little water, bake from 10 to 15 minutes ; then take them out, remove the pork, pour a little tomato or AUemande sauce over each one, and serve on a dish with folded napkin. Cairs Brain i, 1' Aurora. — Butter a round vegetable or souffle dish and sprinkle with bread crumbs; cut two sets of blanched brains into slices, lay them in rows one overlapping the other in the dish. Prepare 1 pint bechamel sauce ; add the fine chopped whites of 4 hard-boiled eggs, 2 ounces lobster or shrimp butter, 1 teaspoonful chopped parsley, and 1 tablespoonful lemon juice✪ Cairs Brain i, 1' Aurora ; pour the sauce over the brains, rub the yolks through a sieve over the brains, sprinkle over a little melted butter, and brown them in the oven. Brains prepared in this way may be baked in individual ramikin cups. SWEETBREADS. Sweetbreads. — What they are.— Sweetbreads are the thy- mus glands in the calf, found below the calf's throat, and divided in 2 lateral portions, right and left, which are in reality distinct from each other, being connected only by areolar tissue. They are called throat and heart sweetbreads. The throat part is the larger of the two ; the heart is whiter and more delicate. Sweet- breads are easily digested and very nutritious, and are considered the most delicate part of a calf. Sweetbreads.— How to blanch and prepare.— Lay the sweetbreads for 2 hours in cold water, changing the water sev- VEAL. 297 eral times; place them in a sancepan^ coyer with fresh cold vater, let it come slowly to a boil ; then draw the saucepan to the side of stove, let it simmer 10 minutes without boiling; remove and lay the sweetbreads in cold water. When cold take them out of water, remove the windpipes, fibers, and fatty parts, and place them between 2 plates to press lightly. They are then ready to be prepared as explained in following recipes : Sweetbreads Saat6. — Procure 2 large sweetbreads, prepare and blanch as in foregoing recipe ; season with salt, dust lightly with flour, dip into beaten egg, and cover with fine-sifted bread crumbs. Melt 1 % ounces butter in a low saucepan just large enough to receive them ; as soon as the butter is melted put in the sweet- breads, cover and cook slowly 30 minutes, turning them carefully once during that time. When ready to serve lay two pieces of buttered toast on a warm dish, dress the sweetbreads over them, and garnish with water cress✪ Sweetbreads Sauté.

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basting f reqaently. Cook 1 fine chopped onion in 1 tablespoonf iQ batter 2 minutes ; add Y^ cupf nl chopped mushrooms, Vs table- spoonful fine chopped parsley, 1 even teaspoonf ul salt, 7^ even tea- spoonful pepper ; cook a few minutes ; add Y^ tablespoonful fiour, the gravy from the brains, and 1 gill of stock or water with a little beef extract ; cook a few minutes. Put the brains into the lined cups, cover them with the contents of saucepan, lay a thin piece of pork on top of each one, place the cups in a pan, pour in a little water, bake from 10 to 15 minutes ; then take them out, remove the pork, pour a little tomato or AUemande sauce over each one, and serve on a dish with folded napkin. Cairs Brain i, 1' Aurora. — Butter a round vegetable or souffle dish and sprinkle with bread crumbs; cut two sets of blanched brains into slices, lay them in rows one overlapping the other in the dish. Prepare 1 pint bechamel sauce ; add the fine chopped whites of 4 hard-boiled eggs, 2 ounces lobster or shrimp butter, 1 teaspoonful chopped parsley, and 1 tablespoonful lemon juice ; pour the sauce over the brains, rub the yolks through a sieve over the brains, sprinkle over a little melted butter, and brown them in the oven. Brains prepared in this way may be baked in individual ramikin cups. SWEETBREADS. Sweetbreads. — What they are.— Sweetbreads are the thy- mus glands in the calf, found below the calf's throat, and divided in 2 lateral portions, right and left, which are in reality distinct from each other, being connected only by areolar tissue. They are called throat and heart sweetbreads. The throat part is the larger of the two ; the heart is whiter and more delicate. Sweet- breads are easily digested and very nutritious, and are considered the most delicate part of a calf. Sweetbreads.— How to blanch and prepare.— Lay the sweetbreads for 2 hours in cold water, changing the water sev- VEAL. 297 eral times; place them in a sancepan^ coyer with fresh cold vater, let it come slowly to a boil ; then draw the saucepan to the side of stove, let it simmer 10 minutes without boiling; remove and lay the sweetbreads in cold water. When cold take them out of water, remove the windpipes, fibers, and fatty parts, and place them between 2 plates to press lightly. They are then ready to be prepared as explained in following recipes : Sweetbreads Saat6. — Procure 2 large sweetbreads, prepare and blanch as in foregoing recipe ; season with salt, dust lightly with flour, dip into beaten egg, and cover with fine-sifted bread crumbs. Melt 1 % ounces butter in a low saucepan just large enough to receive them ; as soon as the butter is melted put in the sweet- breads, cover and cook slowly 30 minutes, turning them carefully once during that time. When ready to serve lay two pieces of buttered toast on a warm dish, dress the sweetbreads over them, and garnish with water cress.

European and American cuisine