416. Calf’s Liver, dry.—The same may be served dry with the bacon, or with any sharp sauce.
417. Calf’s Heart, roasted.—Proceed exactly the same as for ox’s heart, only this being more delicate and smaller requires less time to roast, from half an hour to one hour, depending on the size; they may also be cut in slices and sautéd like the liver above; or, by having four for a large dish they may be dressed exactly like the liver (No. 415), but white instead of brown; stuff them and sauté white in butter, which depends on a slow fire, and, adding the flour, just give a few turns and add the broth immediately, then the onions and mushrooms, season as described in the liver, stew very gently for one hour, take out the hearts, skim off the fat, let it be thickish, boil down a little if required, prepare two yolks of eggs well beaten, with a quarter of a gill of milk, broth, or water, which pour into the same, stir quick for half a minute, add the juice of half a lemon, trim the hearts, dish them in a dish with the points upwards, pour the sauce over, and serve.
418. Roast Sweetbreads.—Take the sweetbreads and lay them in water at blood-heat, to disgorge, for three to four hours; then blanch them for two minutes in boiling water, put them into a stewpan with a few slices of carrot, onions, turnip, a little parsley, thyme, bay-leaf, six peppercorns, a blade of mace, and a small piece of bacon, cover over with a little broth or water, and let it boil for twenty minutes; take them out and dry them in a cloth, egg and bread-crumb them, tie them on a spit, and roast a nice brown color for ten to fifteen minutes; or they may be browned in an oven, or fried in very hot lard for ten minutes, in which case they should stew a little longer; they may be served with plain gravy and a piece of toasted bread under, or a little melted butter and some Harvey’s, Reading, or Soyer’s sauce, and a little catsup added to it, boiled and poured round it; or with any of the sauces fricandeau. The heart-bread being generally so expensive, I seldom make use of it, but it may be blanched, larded, cooked, and served like the fricandeau, diminishing the larding and cooking according to the size of the bread, or it may be dressed as above, or, if a large throat-bread, it may be larded.
419. Sweetbreads sauté.—Blanch two throat-sweetbreads as in the preceding receipt, cut them in slices, put some butter in a frying-pan, and melt; then put in the sweet-bread, season over with salt, pepper, juice of a lemon, parsley, and bay-leaf; turn them until done, and serve very hot, with maître d’hôtel sauce over.
420. Another way.—Prepare as above; add a little flour and a gill of broth, a few raw mushrooms, stir continually to prevent burning, add a few spoonfuls of cream and serve; if any remain, do them au gratin, that is, put them in a pie-dish or flat plated dish, brown, bread-crumb over, add a little broth, put into an oven, and, when very hot, serve.