Larded Sweetbreads, Stewed.
- 3 or 4 fine sweetbreads.
- ¼ lb. fat salt pork, cut into “lardoons,” or long narrow strips.
- 1 cup of gravy (saved from the roast calf’s head of yesterday).
- 1 tablespoonful of tomato or other catsup.
- Juice of half a lemon.
- Season with pepper.
Parboil the sweetbreads for five minutes. The water should boil when they are dropped in. Take out and lay at once in ice-cold water. This makes them firm. Leave in this five minutes, wipe dry, and set aside to get cold. Then lard with the strips of pork, passing them quite through, so as to project on both sides. If you have no larding-needle, use a long-bladed penknife. Put them into a saucepan; cover with the gravy. If there is not enough, put in a few spoonfuls from the boiling soup. The gravy should be cold, however, when poured over the sweetbreads. Stew about twenty-five minutes after the boil begins. Take out the sweetbreads; thicken the gravy with browned flour, add catsup, lemon, and pepper, the lardoons having salted it sufficiently. Lay the sweetbreads upon a hot dish, pour the gravy over them, and serve; in carving, cut perpendicularly.