2 cups brown veal gravy, strong and well-seasoned.
4 table-spoonfuls of butter.
Pinch of mace, and twice as much cloves.
Browned flour for thickening.
1 teaspoonful chopped onion, stewed in, and then strained out of the gravy.
Wash the sweetbreads carefully in warm water, removing every bit of skin and gristle. Lay them in a saucepan, and cover with boiling water. Boil them ten minutes hard, turn off the hot water, and plunge them instantly into very cold, in which you have dissolved a little salt. Leave them in this about fifteen minutes, or until they are cool, white and firm. Cut each crosswise into slices nearly half an inch thick. Have ready the butter in the frying-pan, and fry the slices, turning frequently, until they are a good brown, but do not dry them up. Drain off the fat through a cullender, lay the sliced sweetbreads within a saucepan, pour the hot brown gravy, already seasoned, over them, cover closely, and simmer, not boil, fifteen minutes longer.
Brown Fricassee. (No. 2.)
4 sweetbreads.
2 cups good brown gravy—veal is best. Spice with mace and cloves.