645. - To Roast Sweetbreads

Sweetbreads should be soaked in warm water, and then blanched by being thrown into boiling water, boiled for a few minutes, and then put into cold water. They may then be larded and roasted or fried, and afterwards stewed in butter with crumbs of bread. Sweetbreads may also be larded and braised, and being of themselves rather insipid, they will be improved by a relishing sauce and by a large quantity of herbs in the braise. Skins of lemon put upon the sweetbreads while braising will heighten the flavor, and keep them white; which is very desirable when sent to table with white sauce. The usual sauce with which they are served is butter and mushroom ketchup. They may be roasted in a Dutch oven.

646. - Cervelle De Veau A La Maitre D' Hotel

Let them be prepared. Cut some bread into the shape of cocks'-combs, which fry in butter till of a fine color. Dish them between each half of the brains, which you have divided, and cover the brains over with a maitre d' hotel sauce, two spoonfuls of bechamel, a small bit of fresh butter, some parsley chopped fine, the juice of half a lemon, and let it be well seasoned.

647. - Tongue, Etc

Neat's tongue should be boiled full three hours. If it has been in salt long, it is well to soak it over night in cold water. Put it to boil when the water is cold. If you boil it in a small pot, it is well to change the water, when it has boiled an hour and a half; the fresh water should boil before the half-cooked tongue is put in again. It is nicer for being kept in a cool place a day or two after being boiled. Nearly the same rules apply to salt beef. A six pound piece of corned beef should boil full three hours; and salt beef should be boiled four hours.

648. - Croquets Of Sweetbread. (French Receipt.)

Take such sweetbreads as have already been served, cut them into as small dice as possible. Have some good veloute boiled down ready. Throw the dice of sweetbreads into the veloute, and give them a boil, that they may taste of the sauce. Then lay them on a plate to cool. When cold, roll them into any shape you like, round, oval, or long. Of all things avoid giving them the shape of pears, as some persons do, for in that case they must be more handled, without at all improving the quality. Serve up with parsley, fried green, in the middle. If you have some mushrooms left in the larder, cut some likewise in dice, and mix them with the croquets.

649. - Escalopes De Ris De Veau Aux Pois, Or Scollops Of Sweetbreads With Green Peas

Take four fine sweetbreads, let them disgorge, and blanch them thoroughly. Next, cut them into scollops, as large as possible. Mark them in a saute-pan, or fryingpan, with melted butter and a little salt. A quarter of an hour before you send up, fry them lightly over a stove, with a clear fire; turn them round, and when done, drain the butter, and put a little glaze into the pan. Keep stirring the sweetbreads in the glaze; dish them miroton way, and send up the peas in the middle.

When you have sweetbreads left at table, cut them into scollops, make them hot in a little light glaze, and after having dished them miroton way, mask them with the peas. Scollops of sweetbreads are easier to dress when you put them between a slice of fried bread cut round, and the green peas in the middle; without the fried bread they do not keep the shape in which. you dish them.