The Boston cooking-school cook book

by Fannie Merritt Farmer

Scrambled Eggs with Sweetbreads

4 eggs

½ teaspoon salt

⅛ teaspoon pepper

½ cup milk

1 sweetbread, parboiled and cut in dice

2 tablespoons butter

Beat eggs slightly, using a silver folk, add salt, pepper, milk, and sweetbread. Put butter in hot chafing-dish; when melted, pour in the mixture. Cook until of creamy consistency, constantly stirring and scraping from bottom of the pan.