Sweetbreads.
Soak, and put in boiling water for ten minutes.
Stew in cold water to blanch them.
They may be cut in slices or in dice and put in fricassee or meats, or ragoûts, or used as a separate dish.—Mrs. W.
Sweetbreads.
Lay them in salt and water, after washing; parboil until done; drain, dry, and split in half. Rub with butter, pepper and salt. Dip in one egg beaten stiff. Sift over pounded cracker.
Butter a baking-dish, lay them in, and set in a hot oven to brown, or fry until a light brown.—Mrs. S. T.
Calves' Feet dressed as Terrapins.
Boil eight feet until the meat leaves the bones, then remove them. Put them in a pan with one-half pint of the rich gravy in which they are boiled, and add two large spoonfuls butter.
Rub the yolks of three hard-boiled eggs with a small teaspoonful mustard, a very little cayenne, and salt to the taste.