Seasonable from Easter to Michaelmas.
ANOTHER WAY TO DRESS SWEETBREADS (an Entree).
758. INGREDIENTS.—Sweetbreads, egg and bread crumbs, 1/2 pint of gravy, No. 442, 1/2 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 1/4 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 1/2 glass of sherry; dish the sweetbreads, pour the gravy under them, and garnish with water-cresses.
Time.—Rather more than 1/2 hour. Average cost, 2s. 6d. to 3s. 6d. each.
Sufficient—3 sweetbreads for 1 entrée.
Seasonable from Easter to Michaelmas.
MUTTON AND LAMB CARVING.
HAUNCH OF MUTTON.
[Illustration: HAUNCH OF MUTTON.]