Sweetbreads.—Scald in salted water; remove stringy parts; put in cold water 5 or 10 minutes; drain in towel; dip in egg and bread or cracker crumbs, fry in butter, or broil them plain.
Veal Cutlets, Breaded.—Trim and flatten the cutlets, pepper and salt, and roll in beaten egg, then in pounded cracker. Fry rather slowly in good dripping, turning when the lower side is brown. Drain off the fat, squeeze a little lemon juice upon each, and serve in a hot flat dish.
Stuffings
Veal Stuffing.—3 cups stale bread crumbs, 3 onions chopped fine, 1 teaspoon salt, ½ teaspoon white pepper, 2 tablespoons chopped parsley, ½ cup melted butter or suet.
Poultry Stuffing.—1 quart stale bread crumbs, salt, pepper, and dried thyme to season highly, ½ cup melted butter.
Chestnut Stuffing for Poultry.—1 pint fine bread crumbs, 1 pint shelled and boiled French chestnuts chopped fine, salt, pepper, and chopped parsley to season, ½ cup melted butter.
Oyster Stuffing for Poultry.—Substitute small raw oysters, picked and washed, for chestnuts in foregoing receipt.
Celery Stuffing.—Substitute finely cut celery for chestnuts.
Stuffing for Pork.—3 large onions parboiled and chopped, 2 cups fine bread crumbs, 2 tablespoons powdered sage, 2 tablespoons melted butter or pork fat, salt and pepper to taste.