N.B. Sausages, when finely chopped, are a delicate “bonne bouche;” and require very little assistance from the teeth to render them quite ready for the stomach.
Sweetbreads full-dressed.—(No. 88.)
Parboil them, and let them get cold; then cut them in pieces, about three-quarters of an inch thick; dip them in the yelk of an egg, then in fine bread-crumbs (some add spice, lemon-peel, and sweet herbs); put some clean dripping ([No. 83]) into a frying-pan: when it boils, put in the sweetbreads, and fry them a fine brown. For garnish, crisp parsley; and for sauce, mushroom catchup and melted butter, or anchovy sauce, or Nos. [356], [343], or [343*], or bacon or ham, as Nos. [526] and [527].
Sweetbreads plain.—(No. 89.)
Parboil and slice them as before, dry them on a clean cloth, flour them, and fry them a delicate brown; take care to drain the fat well from them, and garnish them with slices of lemon, and sprigs of chervil or parsley, or crisp parsley ([No. 318]). For sauce, [No. 356], or [No. 307], and slices of ham or bacon, as [No. 526], or [No. 527], or forcemeat balls made as Nos. [375] and [378].
*** Take care to have a fresh sweetbread; it spoils sooner than almost any thing, therefore should be parboiled as soon as it comes in. This is called blanching, or setting it; mutton kidneys ([No. 95]) are sometimes broiled and sent up with sweetbreads.
Veal Cutlets.—(No. 90 and [No. 521].)
Let your cutlets be about half an inch thick; trim them, and flatten them with a cleaver; you may fry them in fresh butter, or good drippings ([No. 83]); when brown on one side, turn them and do the other; if the fire is very fierce, they must change sides oftener. The time they will take depends on the thickness of the cutlet and the heat of the fire; half an inch thick will take about fifteen minutes. Make some gravy, by putting the trimmings into a stew-pan with a little soft water, an onion, a roll of lemon-peel, a blade of mace, a sprig of thyme and parsley, and a bay leaf; stew over a slow fire an hour, then strain it; put an ounce of butter into a stew-pan; as soon as it is melted, mix with it as much flour as will dry it up, stir it over the fire for a few minutes, then add the gravy by degrees till it is all mixed, boil it for five minutes, and strain it through a tamis sieve, and put it to the cutlets; you may add some browning ([No. 322]), mushroom ([No. 439]), or walnut catchup, or lemon pickle, &c.: see also sauces, Nos. [343] and [348]. Or,
Cut the veal into pieces about as big as a crown-piece, beat them with a cleaver, dip them in eggs beat up with a little salt, and then in fine bread-crumbs; fry them a light brown in boiling lard; serve under them some good gravy or mushroom sauce ([No. 307]), which may be made in five minutes. Garnish with slices of ham or rashers of bacon (Nos. [526] and [527]), or pork sausages ([No. 87]).
Obs. Veal forcemeat or stuffing (Nos. [374], [375], and [378]), pork sausages ([No. 87]), rashers of bacon (Nos. [526] and [527]), are very relishing accompaniments, fried and sent up in the form of balls or cakes, and laid round as a garnish.