LARDED SWEETBREADS
are cooked in the same way as for frying—the first part. Keep the sweetbreads whole, trim them neatly, and have twenty stripes of bacon two inches long, and with a larding needle draw the bacon gently through the sweetbreads, reversing the lines. Place in a stew-pan with one ounce of butter, and brown the sweetbreads to a light-brown colour; pour over half-pint of stock or water; simmer slowly for twenty minutes. Take a spoonful of butter and flour, and add to the sweetbreads a few chopped mushrooms; pepper and salt. Strain the sauce over the sweetbreads, garnish with Brussels sprouts in the centre.
FILLET OF BEEF WITH FRIED POTATO CHIPS.
Take one pound and a-quarter of fillet steak, cut it into four round slices, broil before a clear fire; have one ounce of fresh butter mixed with a few leaves of chopped parsley; pepper and salt; form into round balls, and place on the top of the broiled steak. Serve with fried potato chips. Peel and slice four potatoes into a basin with salt and water; dry on a clean towel, and fry in hot lard. Serve round the fillets of beef.
ENTRÉE RABBIT À LA TARTE.
Take the fillets of two young rabbits, flatten them with a rolling-pin dipped in cold water. Dip in beaten egg and bread-crumbs, and fry a light-brown colour. Dish in a corner-dish, with a ring of mashed potatoes. On the bottom of the dish serve with sauce à la tarte.
These entrées will be found most economical for housekeeping, when served before dinner or for lunch with cold roast beef, garnished and glazed in the way described for glazing hams or tongues.
All entrées should be dished with a ring of mashed potatoes, or a ring on the bottom of the dish of rice, and dished in a circle, a garnish of vegetables in the centre, and sauce round the base.