Time.—To soak 1 hour, to be broiled 10 minutes, to be fried about 10 minutes.
Average cost, 1s. to 5s., according to the season.
Sufficient for an entrée.
Seasonable.—In full season from May to August.
Note.—The egg and bread crumb may be omitted, and the slices of sweetbread dredged with a little flour instead, and a good gravy may be substituted for the maitre d'hôtel sauce. This is a very simple method of dressing them.
STEWED SWEETBREADS (an Entree).
908. INGREDIENTS.—3 sweetbreads, 1 pint of white stock No. 107, thickening of butter and flour, 6 tablespoonfuls of cream, 1 tablespoonful of lemon-juice, 1 blade of pounded mace, white pepper and salt to taste.
Mode.—Soak the sweetbreads in warm water for 1 hour, and boil them for 10 minutes; take them out, put them into cold water for a few minutes; lay them in a stewpan with the stock, and simmer them gently for rather more than 1/2 hour. Dish them; thicken the gravy with a little butter and flour; let it boil up, add the remaining ingredients, allow the sauce to get quite hot, but not boil, and pour it over the sweetbreads.
Time.—To soak 1 hour, to be boiled 10 minutes, stewed rather more than 1/2 hour.
Average cost, from 1s. to 5s., according to the season.