Sweet-breads à la Milanaise.
Sweet-breads fried as in preceding receipt are placed in the centre of a hot platter. Small piped macaroni broken into two or three inch lengths is cooked with tomatoes as in receipt ([see page 210]), and neatly arranged in a circle around them.
Sweet-breads Larded and Braised (English Lady).
Trim all the skin and cartilage very carefully from two fine sweet-breads; lay them in cold water for an hour, and lard them; lay some slices of bacon in the bottom of a braising-pan, or any pan with a good cover (Francatelli would add also minced onions, carrots, celery, and parsley; however, they are quite good enough without); then put in sweet-breads, with slices of bacon between the pan and the sweet-breads; pour over all some stock, just high enough not to touch the larding, which must stand up free; let it simmer very gently for half or three-quarters of an hour. Look at it occasionally to see that the stock does not waste; add a little if it does. When done, hold a salamander or a hot kitchen shovel over the sweet-breads until they are a pale-yellow color on top. Serve these with tomato-sauce poured in the centre of the dish. The whole dish should look moist, the sweet-breads nearly white, and the larding transparent, standing up distinct and firm, like glass, white at the bottom, and pale-yellow on top.
Baked Sweet-breads (New York Cooking-school).
Put a pair of sweet-breads on the fire in one quart of cold water, in which are mixed one tea-spoonful of salt and one table-spoonful of vinegar. When the water boils, take them off, and throw them into cold water, leaving them until they get cold; now lard them with lardoons about one-eighth of an inch square and two inches long. Chop rather fine one-third of a medium-sized onion (one ounce), four or five slices of carrot (one and a half ounces), half a stalk of celery, and one sprig of parsley. Put in the bottom of a baking-dish trimmings of pork; on this place the sweet-breads, and sprinkle the chopped vegetables over the top; bake them twenty minutes in a hot oven. Cut a slice of bread into an oval or any fancy shape, and fry it in a sauté pan in a little hot butter, coloring it well; put this croûton in the centre of a hot platter, on which place the sweet-breads. Serve pease or tomato-sauce around.
Sweet-bread Fritters.
Parboil the sweet-breads as before explained, and cut them into slices about half an inch thick; then sprinkle over them pepper and salt, a little grated nutmeg, some finely chopped parsley, and a few drops of lemon-juice; dip them each into French fritter batter ([see page 229]); fry them a moment in boiling-hot lard. Always test the lard before frying by putting in a piece of bread or a bit of the batter; if it turns yellow readily, it is hot enough. Drain them well; pile them on a napkin neatly arranged on a platter; garnish them with fried parsley, i. e., parsley thrown into the lard, and skimmed out almost immediately.