SWEETBREADS, Stewed (an Entrée).
Ingredients.—3 sweetbreads, 1 pint of white stock, thickening of butter and flour, 6 tablespoonfuls of cream, 1 tablespoonful of lemon-juice, 1 blade of pounded mace, white pepper and salt to taste. Mode.—Soak the sweetbreads in warm water for 1 hour, and boil them for 10 minutes; take them out, put them into cold water for a few minutes; lay them in a stewpan with the stock, and simmer them gently for rather more than ½ hour. Dish them; thicken the gravy with a little butter and flour; let it boil up, add the remaining ingredients, allow the sauce to get quite hot, but not boil, and pour it over the sweetbreads. Time.—To soak 1 hour, to be boiled 10 minutes, stewed rather more than ½ hour. Average cost, from 1s. to 5s., according to the season. Sufficient for an entrée. Seasonable.—In full season from May to August.
Note.—A few mushrooms added to this dish, and stewed with the sweetbreads, will be found an improvement.