1 onion.
½ cup butter.
1 pint mushrooms.
Prepare the sweetbreads by boiling and blanching as in previous receipt. Slice the onion and mushrooms, and fry quickly to a fine brown in half the butter. Strain the fat from these, and return it to the frying-pan, adding the rest of the butter. When hissing hot, put in the sliced sweetbreads. Turn over and over in the fat for three minutes. Meanwhile, let the fried onions and mushrooms be stewing in the gravy. Pour this gravy, when the sweetbreads are ready, into a jar or tin pail with a closely-fitting top; set it in a pot of boiling water, taking care there is not enough to bubble over the top, put in the sliced sweetbreads, cover, and stew gently at the side of the range for twenty minutes—half an hour, should the sweetbreads be large. Arrange the slices symmetrically upon a hot platter, pour the gravy over them, when you have added a thickening of browned flour, and serve.
There is no more palatable preparation of sweetbreads than this, especially if you add to the gravy a glass of brown sherry. Garnish with triangles of fried bread.
White Fricassee of Sweetbreads.
3 fine sweetbreads.
3 eggs.
4 table-spoonfuls of cream.