Sweetbreads, ragout of.
Wash your sweetbreads; put them into boiling water, and, after blanching them, throw them into cold water; dry them with a linen cloth; and put them in a saucepan over the fire with salt, pepper, melted bacon, and a faggot of sweet-herbs. Shake them together, and put some good gravy to moisten them; simmer over the fire, and thicken to your liking.
Another.
Take sweetbreads and lamb’s fry, and parboil them, cutting them into slices, and cocks’-combs sliced and blanched, and season them with pepper and salt, and other spices; fry them in a little lard; drain and toss them in good gravy, with two shalots, a bunch of sweet-herbs, mushrooms, and truffles. Thicken it with a glass of claret; garnish with red beet root.
Savoury Toasts, to relish Wine.
Cut six or seven pieces of bread about the size of two fingers, and fry them in butter till they are of a good colour; cut as many slices of ham of the same size, and put them into a stewpan over a slow fire, for an hour; when they are done take them out, and stir into the stewpan a little flour; when of a good colour moisten it with some broth, without salt; then skim off the fat, and strain the sauce through a sieve. Dish the ham upon the fried bread, and pour the sauce over.
Another_Savoury_Toasts_to_relish_Wine.
Rasp some crumb of bread; put it over the fire in butter; put over it a minced veal kidney, with its fat, parsley, scallions, a shalot, cayenne pepper and salt, mixed with the whites and yolks of four eggs beat: put this forcemeat on fried toasts of bread, covering the whole with grated bread, and passing the salamander over it. Serve it with a clear beef gravy sauce under it.