SWEETBREADS WITH TOMATOES
Stew a quart of tomatoes. When they are cooked put through a sieve; you will then have a thick sauce. Have your sweetbreads prepared according to foregoing directions. Lay them in the tomato sauce, add salt, pepper, and nutmeg to taste, and set over fire. As the sauce heats add half a cup of butter into which you have stirred a tablespoon of flour. Let the sweetbreads cook in a gentle simmer in the tomatoes about forty minutes. Serve on buttered toast or without, as you prefer.
Mrs. M. Lichtenstein