Sweetbreads

Half boil them, and stew them in a white gravy; add cream, flour, butter, nutmeg, salt and white pepper. Or do them in brown sauce seasoned. Or parboil them, and then cover them with crumbs, herbs and seasoning, and brown them in a Dutch oven. Serve with butter and mushroom catsup or gravy. N. B.-If there is no oven at hand, they may be toasted before the fire upon a toasting fork.

Fried Sweetbreads

After they are parboiled and cold, split in halves and cut into pieces as large as very large oysters, wipe dry and dip in beaten egg, then in fine cracker crumbs; fry in hot lard or butter same as oysters; sprinkle with salt before dipping in egg. Serve hot; garnish with parsley.

Sweetbreads (Larded)

A couple of sweetbreads, a few strips of bacon, onions, carrots, sweet herbs, pepper, salt, spice to taste, a small quantity of rich stock.

Trim a couple of sweetbreads, soak them half an hour in tepid water, then parboil them for a few minutes, and lay them in cold water; when quite cold take them out, dry them, and lard them quickly with fine strips of bacon. Put a slice of fat bacon in a stewpan with some onions, carrots, a bunch of sweet herbs, pepper, salt, and spices to taste, and a small quantity of rich stock; lay the sweetbreads on this, and let them gently stew till quite done, basting the top occasionally with the liquor. When cooked, strain the liquor, skim off superfluous fat, reduce it almost to a glaze, brown the larded side of the sweetbreads with a salamander, and serve with sauce over them.