TO PREPARE SWEETBREADS.—
The sweetbread belonging to the breast of the calf is far superior to that which is found about the throat, being larger, whiter, more tender, and more delicate. Always buy them in preference. They should be set immediately on ice, and prepared for cooking as speedily as possible, for they spoil very soon. Soak them in warm water till all the blood is discharged. Then put them into boiling water, and boil them five minutes. After this, lay them immediately in a pan of very cold water. This sudden transition from hot water to cold, will blanch or whiten them. Dark-colored sweetbreads make a very bad appearance. Four are generally sufficient for a small dish. But as, if well cooked, they are much liked, it is best to have six; or else eight upon two dishes. If the sweetbreads are to be cut up before cooking, remove and throw away the gristle or pipe that pervades every one. If they are to be cooked whole, you may leave the pipe in, to be taken out by the eaters.
For company, it is usual to lard sweetbreads with slips of fat ham or bacon, or of cold smoked tongue.
Sweetbreads are used as side-dishes at dinners, or at nice breakfasts.
SWEETBREAD CROQUETTES.—
Having trimmed some sweetbreads nicely, and removed the gristle, parboil them, and then mince them very fine. Add grated bread, and season with a very little salt and pepper; some powdered mace and nutmeg; and some grated lemon-rind. Moisten the whole with cream, and make them up into small cones or sugar-loaves; forming and smoothing them nicely. Have ready some beaten egg, mixed with grated bread-crumbs. Dip into it each croquette, and fry them slowly in fresh butter. Serve them hot; standing up on the dish, and with a sprig of parsley in the top of each.
Sweetbreads should never be used unless perfectly fresh. They spoil very rapidly. As soon as they are brought from market they should be split open, and laid in cold water. Never attempt to keep sweetbreads till next day, except in cold weather; and then on ice.
Similar croquettes may be made of cold boiled chicken; or cold roast veal; or of oysters, minced raw, and seasoned and mixed as above.