The Pattern cook-book

Place in the bottom of a baking dish a few thin slices of salt, pork, and on these lay the sweetbreads, which should have been parboiled as directed. Over the sweetbreads sprinkle the vegetables chopped fine, and bake for twenty minutes in a hot oven. Cut a large slice of bread into an oval shape, fry it brown in a frying-pan, and place the sweetbreads on it. Serve with peas or with tomato sauce (see index). STEWED SWEETBREADS. Parboil as directed, and put the sweetbreads in a very little water to stew. When tender, add for each sweetbread a tea-spoonful of chopped parsley and a-quarter of a cupful of cream, and season with salt and pepper. Let them simmer for five minutes, when served in a covered dish with the gravy. SWEETBREAD CROQUETTES. Two pairs of sweetbreads. One-half pint of cream. One-third tea-spoonful of pepper. One-half tea-spoonful of parsley. Four table-spoonfuls of mushrooms. Two table-spoonfuls of butter. One table-spoonful of flour. One table-spoonful of lemon juice. One table-spoonful of salt. Two eggs. Parboil and cool the sweetbreads as directed, and chop them rather fine ; then add the chopped mushrooms, and also the seasoning. Put the cream on the fire, and heat slowly. Rub the flour and butter well together, and stir them into the cream when it boils, stirring until smooth. Now add the sweetbread mixture, stir well, and simmer for three minutes. Next put into the boiling mass the well beaten eggs, stir quickly, and remove from the fire at once. Pour this mixture on a platter and set it away to cool, allowing at least two hours for the purpose. Shape into cylinders with the hands, roll them in beaten egg and then in bread or cracker-crumbs, and fry in plenty of hot lard, using the frying basket, if you have one. Serve with white sauce or Bechamel sauce (see index). MUTTON. In England mutton is always hung some time before being used and is always delicious ; but if hung the same length of time in American air, the meat would be simply unfit to eat. This is not generally understood, but the fact remains the same, nevertheless. Mutton has a strong flavor that is disagreeable to many ; it is said to be caused by the oil from the wool, which penetrates the fat. In chops the pink skin above the fat should always be removed. The caul or lining membrane of the abdomen is wrapped around the leg when offered for sale in the markets, and is often left on in roasting to help baste the meat. Some cooks affirm that it imparts a strong flavor to the meat and, therefore, remove it before roasting, basting with some of the kidney fat, if necessary. The wisdom or consistency of this, however, is open to doubt. The best roasts are the leg, the saddle and the shoulder. Mutton is generally served rare, but this is a matter of taste. BOILED LEG OF MUTTON, WITH CAPER SAUCE. Put the mutton in a kettle, pour over it boiling water sufficient to cover, and add a cupful of well washed rice, which will render the mutton whiter and more tender. When the water boils, skim it carefully, and allow it to boil rapidly fifteen minutes ; then set the kettle where the boiling will be gentle but constant, and allow fifteen minutes to each pound, if the meat is desired rare. Serve with CAPER SAUCE.