Note.—A few mushrooms added to this dish, and stewed with the sweetbreads, will be found an improvement.
SWEETBREADS, Lambs’, larded, and Asparagus (an Entrée).
Ingredients.—2 or 3 sweetbreads, ½ pint of veal stock, white pepper and salt to taste, a small bunch of green onions, 1 blade of pounded mace, thickening of butter and flour, 2 eggs, nearly ½ pint of cream, 1 teaspoonful of minced parsley, a very little grated nutmeg. Mode.—Soak the sweetbreads in lukewarm water, and put them into a saucepan with sufficient boiling water to cover them, and let them simmer for 10 minutes; then take them out and put them into cold water. Now lard them, lay them in a stewpan, add the stock, seasoning, onions, mace, and a thickening of butter and flour, and stew gently for ¼ hour or 20 minutes. Beat up the egg with the cream, to which add the minced parsley and a very little grated nutmeg. Put this to the other ingredients; stir it well till quite hot, but do not let it boil after the cream is added, or it will curdle. Have ready some asparagus-tops, boiled; add these to the sweetbreads, and serve. Time.—Altogether ½ hour. Average cost, 2s. 6d. to 3s. 6d. each. Sufficient.—3 sweetbreads for 1 entrée. Seasonable from Easter to Michaelmas.
SWEETBREADS, another Way to Dress (an Entrée).
Ingredients.—Sweetbreads, egg and bread-crumbs, ½ pint of gravy, ½ glass of sherry. Mode.—Soak the sweetbreads in water for an hour, and throw them into boiling water to render them firm. Let them stew gently for about ¼ hour, take them out and put them into a cloth to drain all the water from them. Brush them over with egg, sprinkle them with bread-crumbs, and either brown them in the oven or before the fire. Have ready the above quantity of gravy, to which add ½ glass of sherry; dish the sweetbreads, pour the gravy under them, and garnish with water-cresses. Time.—Rather more than ½ hour. Average cost, 2s. 6d. to 3s. 6d. each. Sufficient—3 sweetbreads for 1 entrée. Seasonable, from Easter to Michaelmas.
SYLLABUB.
Ingredients.—1 pint of sherry or white wine, ½ grated nutmeg, sugar to taste, 1½ pint of milk. Mode.—Put the wine into a bowl, with the grated nutmeg and plenty of pounded sugar, and milk into it the above proportion of milk from the cow. Clouted cream may be laid on the top, with pounded cinnamon or nutmeg and sugar; and a little brandy may be added to the wine before the milk is put in. In some counties, cider is substituted for the wine: when this is used, brandy must always be added. Warm milk may be poured on from a spouted jug or teapot; but it must be held very high. Average cost, 2s. Sufficient for 5 or 6 persons. Seasonable at any time.
SYLLABUBS, Whipped.
Ingredients.—½ pint of cream, ¼ pint of sherry, half that quantity of brandy, the juice of ½ lemon, a little grated nutmeg, 3 oz. of pounded sugar, whipped cream the same as for trifle. Mode.—Mix all the ingredients together, put the syllabub into glasses, and over the top of them heap a little whipped cream, made in the same manner as for trifle. Solid syllabub is made by whisking or milling the mixture to a stiff froth, and putting it in the glasses, without the whipped cream at the top. Average cost, 1s. 8d. Sufficient to fill 8 or 9 glasses. Seasonable at any time.