CREAMED SWEETBREADS
Carefully choose a pair of fresh sweetbreads, trim off their fat, and follow the above directions for parboiling. Cut them in small pieces, and simmer twenty minutes in only enough water to make a steam. Then add a cup of rich milk, rub smooth a tablespoon of flour and a tablespoon of butter; moisten with some of the milk from the saucepan, add a pinch of salt; stir all together over a moderate fire until the flour thickens. Serve with French peas.
Mrs. Sig. Sondheim