Parboil the sweetbreads for five minutes, then simmer for ten in the gravy. Take them up, and set aside to cool, while you boil the brains in the same broth. When both brains and sweetbreads are cold and firm, slice, dip in the egg, then the crumbs, and fry in good dripping or butter. After the brains are taken from the broth, put in the slices of heart, and stew very gently for at least half an hour. Let them cool, then fry with the minced liver in dripping seasoned with the onion, minced fine. Slice the kidneys, and having strained the useful broth from the liver, return it to the saucepan, and stew the kidneys in it for five minutes. Next, fry these for two minutes—no more—in butter.
Arrange all in a hot dish; add to the fat left in the frying-pan the broth, thicken with browned flour and the jelly, season to taste, and pour over the sweetbreads, etc.
You can make a larger stew—or fry—of calf’s sweetbreads, liver, heart, and brains, and by most people this would be relished more than the lamb ollapodrida.
It is a good plan to stew the various articles the day before you mean to eat them, and have them all cold to your hand, ready for frying.
Calf’s Liver sauté.
2 pounds calf’s liver, cut into slices half an inch thick.
2 small young onions, minced.
1 small glass of sherry.