CLAM SWEETBREADS may be stewed exactly as above, only that clams must be substituted for oysters; the clams being cut up very small, and put in at the beginning along with the liquor, &c. The flavour they impart to the stew is by many persons considered superior to that of oysters.
In stewing sweetbreads you may either divide them into halves or quarters.
When cooked with oysters or clams they require no salt.
Sweetbreads should be large, fine, of a delicate colour, and perfectly fresh; otherwise they are unfit to eat. They spoil sooner than any part of the calf.
SWEETBREAD OMELET.—For an omelet of six or seven eggs, take two fine sweetbreads. Split them; take out the gristle; and soak them in two lukewarm waters, to extract all the blood. Then put them into very hot water; boil them ten minutes; take them out; set them away to cool; and afterwards mince them small, and season them with a very little salt and cayenne pepper, and some grated nutmeg. Beat the eggs (omitting the whites of two) till very light. Then mix in the chopped sweetbreads. Put three ounces or more of fresh butter into a small frying-pan, and place it over the fire. Stir the butter with a spoon, as it melts; and when it comes to a boil, put in the mixture, stirring it awhile after it is all in. Fry it a rich brown. Heat the plate or dish in which you turn it out of the pan. An omelet should never be turned while frying. The top may be well browned by holding about it a salamander or a red-hot shovel.
If you wish it very thick have three sweetbreads.
While frying the omelet, lift the edge occasionally by slipping a knife-blade under it, that the butter may get well beneath.
If the omelets are cooked too much they will become tough, and leather-like. Many persons prefer having them sent to table as soft omelets, before they have set, or taken the form of a cake. In this case, serve up the omelet in a deep dish, and help it with a spoon.