Sweetbread

 Sweetbreads Plain

Parboil and slice them as before, dry them in a clean cloth, flour them, and fry them a delicate brown; take care to drain the fat well, and garnish with slices of lemon, and sprigs of chervil or parsley, or crisp parsley. Serve with sauce, and slices of ham or bacon, or force-meat balls. 


 Sweetbread

Trim a fine sweetbread (it cannot be too _fresh_); parboil it for five minutes, and throw it into a basin of cold water. Then roast it plain—or beat up the yolk of an egg, and prepare some fine breadcrumbs; or when the sweetbread is cold, dry it thoroughly in a cloth; run a lark-spit or a skewer through it, and tie it on the ordinary spit; egg it with a paste-brush; powder it well with bread-crumbs, and roast it. For sauce, fried bread-crumbs, melted butter, with a little mushroom ketchup, and lemon juice, or serve on buttered toast, garnished with egg sauce, or with gravy. Instead of spitting the sweetbread, you may put it into a tin Dutch oven, or fry it. 

Read the Hints to Husbands and Wives.