Sweetbreads with Peas.
Can of peas; three small sweetbreads; one teaspoonful butter; one-half pint of stock broth; celery leaf; salt; white pepper; one-half teaspoonful brown flour. Stand the sweetbreads in cold water for an hour. Then parboil and remove rough edges, membranes, sinews, etc. Put in cold water and keep on ice until wanted. Put into the chafing dish the butter and the sweetbreads. When the butter has been absorbed, add one-half pint of stock and the celery leaf, chopped fine, the salt, pepper and browned flour. Turn the sweetbreads. When the same is reduced one half it is ready. While the sweetbreads are cooking open a can of green peas. Warm thoroughly in the chafing dish. Put in salt, pepper and tablespoonful of butter. Serve peas and sweetbreads together.