SWEET-BREADS FOR INVALIDS.
472. Put them in a stew-pan, with just water sufficient to cover them, and very little salt.
Let them boil slowly until they are tender, but not broken to pieces, then dish them, and if not quite salt enough, a little may be sprinkled over them. Care should be taken to season the meat for an invalid with very little salt, as it is frequently very unpalatable during convalescence.
After the sweet-breads have been cooked as above described, they may be taken from the water and drained; then heat the gridiron, grease the bars, to prevent the sweet-breads from sticking, and broil them quickly over some hot coals. They should be of a very delicate brown when done.