To prepare creamed sweetbreads, parboil them and then separate them into small pieces with a fork or cut them into cubes. Reheat them in a cupful of white sauce, season well, and then serve them in any of the ways just mentioned. If mushrooms are to be used, cook and dice them before combining them with the sweetbreads.
20. Kidneys.--The kidneys of both lamb and veal are used for food. The cooking of them, however, must be either a quick, short process or a long, slow one. When a quick method is applied, the tissues remain tender. Additional cooking renders them tough, so that a great deal more cooking must be done to make them tender again. Whatever method is applied, kidneys must always be soaked in water for 1 hour or more so as to cleanse them, the outside covering then pared off, and the meat sliced or cut into cubes or strips. After being thus prepared, kidneys may be broiled or sautéd, or, if a long method of cookery is preferred, they may be boiled or stewed with or without vegetables.
21. Calves' Liver and Bacon.--Beef liver is sometimes used for food, but it is not so good as liver from the calf. In fact, calves' liver, especially when combined with bacon, is very appetizing. The bacon supplies the fat that the liver lacks and at the same time provides flavor.
To prepare calves' liver and bacon, cut the liver into 1/2-inch slices, cover these with boiling water, and let them stand for 5 minutes. Remove from the water, dip into flour, and sprinkle with salt and pepper. For each slice of liver pan-broil a slice of bacon. Remove the bacon to a hot platter, and then place the slices of liver in the bacon fat and sauté them for about 10 minutes, turning them frequently. Serve the liver and bacon together.
PREPARATION OF LEFT-OVER VEAL
22. Veal Rolls.--The portion of a veal roast that remains after it has been served hot can be combined with dressing to make veal rolls, a dish that will be a pleasing change from the usual cold sliced meat.
To make veal rolls, slice the veal and into each slice roll a spoonful of stuffing. Tie with a string, roll in flour, and sprinkle with salt and pepper. Brown the rolls in hot butter. Then pour milk, stock, or gravy over the rolls and simmer for 10 minutes. Remove the strings and serve on toast.
23. Left-Over Jellied Veal.--While jellied veal is usually made from a piece of veal bought especially for this purpose, it can be made from the left-overs of a veal roast. However, when the roast is purchased, some veal bones should be secured. Wash these bones, cover them with cold water, and to them add 1 onion, 1 bay leaf, and 1 cupful of diced vegetables, preferably celery, carrots, and turnips. Allow these to simmer for 2 hours. To this stock add the bones that remain after the roast has been served and simmer for 1 or 2 hours more. Strain the stock, skim off the fat, and season well with salt and pepper. Chop fine the left-over veal and 2 hard-cooked eggs. Put in a loaf-cake pan and pour the stock over it. When it has formed a mold, slice and serve cold.
24. Creamed Veal on Biscuits.--A very good substitute for chicken and hot biscuits is creamed veal served on biscuits. This is an especially good dish for a light meal, such as luncheon or supper. Any left-over veal may be chopped or cut up into small pieces and used for this purpose. After the veal has been thus prepared, reheat it with white sauce and season it well with paprika, salt, and pepper. Make baking-powder biscuits. To serve, split the hot biscuits, lay them open on a platter or a plate, and pour the hot creamed veal over them.