1 cup brown gravy—veal or fowl.
1 glass brown sherry or fresh champagne.
Salt and pepper to taste.
1 table-spoonful mushroom, or tomato catsup.
Parboil and blanch the sweetbreads, as usual; let them get perfectly cold; cut lengthwise into slices about a quarter of an inch thick. Have the butter hot in a frying-pan, and lay them in. Cook ten minutes, shaking, tossing and turning them all the while; then add the gravy, catsup, onion, parsley and other seasoning previously heated together. Shake all until they have stewed and bubbled at boiling-heat for five minutes, put in the wine, boil up once, and pour into a hot dish.
KIDNEYS,
Although less liked generally, are yet esteemed a bonne bouche by the epicure whose appetite has been educated by what is commonly styled “fancy” cookery. They are cheaper than sweetbreads, and less difficult to keep, if less delicate in flavor.
Fried Kidneys.
3 fine large kidneys—the fresher the better.
3 table-spoonfuls of butter.