Braised Sweetbreads.
- Ingredients—2 calves' sweetbreads.
- 1 pint of strong second stock.
- A piece of carrot, turnip, and onion.
- 1 sprig of parsley, thyme, and marjoram.
- 1 bay leaf.
- Some larding bacon.
- Some carrots and turnips cut in fancy shapes.
Method.—Soak the sweetbreads in cold water for quite two hours.
Then put them in boiling water, and simmer them for ten minutes to make them firm.
Soak them again in cold water for twenty minutes, and then lard them nicely.
Put the vegetables, cut in pieces, in the bottom of a stewpan.
Lay the sweetbreads on them, and pour in the stock; it should come half way up the sweetbreads.
Cover them with buttered paper, and put the lid on the stewpan.
Simmer gently until the sweetbreads are tender.
Then put them on a baking-tin, and put them in the oven to brown.
Strain the stock they were cooked in into a large saucepan, and boil it rapidly down to a glaze.
Put the sweetbreads on a hot dish, and pour the glaze over.
Carrots and turnips may be cut in fancy shapes, and nicely boiled to garnish the dish.
If preferred, the sweetbreads can be cooked without being larded; a slice of very thin bacon being laid on the top of each.
If a proper braising-pan is used, the sweetbreads need not be browned in the oven.
Lambs' sweetbreads can be cooked the same way. One dozen will be wanted for a small dish.