SWEETBREADS, another Way to Dress (an Entrée).
Ingredients.—Sweetbreads, egg and bread-crumbs, ½ pint of gravy, ½ glass of sherry. Mode.—Soak the sweetbreads in water for an hour, and throw them into boiling water to render them firm. Let them stew gently for about ¼ hour, take them out and put them into a cloth to drain all the water from them. Brush them over with egg, sprinkle them with bread-crumbs, and either brown them in the oven or before the fire. Have ready the above quantity of gravy, to which add ½ glass of sherry; dish the sweetbreads, pour the gravy under them, and garnish with water-cresses. Time.—Rather more than ½ hour. Average cost, 2s. 6d. to 3s. 6d. each. Sufficient—3 sweetbreads for 1 entrée. Seasonable, from Easter to Michaelmas.