The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Creamed Sweetbreads

Make a [white sauce], using part milk and part cream, if desired. To each cupful of sauce add two cupfuls of prepared sweetbreads broken into small pieces, let them come to a boil and serve them at once, or put them into a cooker to keep warm until they are needed.