Sweetbreads With Mushrooms

Parboil sweet-breads, allowing eight medium-sized ones to a can of mushrooms; cut the sweetbreads about half an inch square, stew until tender; slice mushrooms and stew in the liquor for one hour, then add to the sweetbreads a coffee cup of cream, pepper, and salt, and a tablespoonful of butter. Sweetbreads boiled and served with green peas make a very nice dish.

Sweet-Breads With Tomatoes

Take sweetbreads and parboil them, put them into a stew-pan and season with salt and cayenne pepper to taste-: place over a slow fire; mix one large tablespoonful of browned flour with a small piece of butter,add a leaf of mace; stir butter and gravy well together and let all stew for half an hour; then set the stew-pan in the oven, and, when the sweetbreads are nicely browned, place them on a dish; pour the gravy into a half pint of stewed tomatoes thickened with a teaspoonful of flour and a small piece of butter and seasoned. Strain it through a wire sieve into the stew-pan, let it come to a boil and stir until done; then pour over the sweet-breads and send to the table very hot.

Fried Tripe

Scrape the tripe well; cut into squares the size of your hand; boil in salt and water (a tablespoonful of salt to one quart of water) till very tender. The next day cut into smaller pieces, season with salt and pepper, dredge frith flour, fry brown on both sides in a pan of hot lard. When done take it out, pour nearly all the lard out, add a good gill of boiling water, thicken with flour, mixed smooth with a tablespoonful of vinegar; season to taste, and pour hot over the tripe. A nice breakfast dish.

Spiced Tripe

Take fresh tripe, cut it into pieces four or five inches square, put a layer of the tripe in an earthen jar, then sprinkle a few cloves, allspice, and whole pepper over it: then another layer of tripe, then spice, and so on, until the jar is full; cover it up and let it stand away in a cold place for a few days, until it tastes of the spice. Serve up cold.

Baltimore Meat Pie

Pare two pounds of potatoes, cover them with hot water, and let them simmer till done; mash them, and add a little cream and salt; lay them in the style of paste in a dish; place on thin slices of underdone meat, either mutton, beef, or veal; lay them in thickly; pour over them some gravy, a wine glass of catsup, then cover thick with mashed potatoes, and bake moderately for about forty minutes.

Croquette

Take cold veal, chicken, or sweetbreads, a little of each, or separately; cut very fine a little fat and lean of ham, half the quantity of the whole of bread crumbs, two eggs, butter the size of an egg, pepper, salt, and a little mustard. Knead like sausage meat, adding a little cream: form in any shape, dip in egg, and then roll in cracker crumbs; fry in lard until a light brown. Dry them in the oven. Celery or mushrooms are an improvement.

Meat Rissoles

Chop fine the cold meat, carefully excluding every particle of fat, skin and outside; pound in a mortar with a small piece of butter, adding pepper, salt, and powdered fine herbs; moisten with stock; put this into a pan on the fire and take off as soon as hot; stir in the yolk of an egg beaten up with a little lemon juice, and put the mixture by to cool; make a paste of six ounces of flour, two ounces of butter, a pinch of salt, the yolks of two eggs, and a little water; roll it out and cut it into small squares; put the meat in the center and paste the corners over, pressing them well down; fry in hot lard and serve with parsley.