Then put in the sweetbread and ham, and enough stock to mix nicely.
Add lemon juice, pepper, and salt, to taste.
Make it hot, and then put the mixture into oiled-paper cases.
Sprinkle over the top of each a few browned crumbs and put in the oven for a few minutes.
Fried Sweetbread.
- Ingredients—1 dozen lambs' heart sweetbreads.
- 1 pint of good stock.
- 1 oz. of butter.
- 1 oz. of flour.
- A few drops of lemon juice.
- If liked, ½ wineglass of sherry.
- Eggs and bread-crumbs.
- Some mashed potatoes and green peas.
Method.—Trim the sweetbreads, and soak them in cold water for two hours.
Then throw them into the boiling stock, and simmer them for half an hour or more until quite tender.
If possible, let them get cold in the stock.
Then egg and bread-crumb them, and fry them in a frying basket in hot fat (see [French Frying]).