New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-04-05

The swcetbreads of lamb and veal are used. The
heart sweetbread is the best though is usually sold
with the throat sweetltead TO make par the sweet
hraads Of veal are more generally used than any Others
They are cheapest at this season Of the year. wash
sweetbreads carefully, remove the tough nemDraue'
trim and clean Them soak them three hours In three
different waters, letting them remain an hour IN each
Ada teasnoopfu of salt to the amount of water used
30 cover three sweetbreads After soaking them, throw
them into boiling water and boil them gently Ten
minutes or put them in cold water and merely Drlhg
them to the boiling point. After this, throw them INTO
cold water, and take them out and dry tlem' INC
French cooks often press them under weight lnO
little monds to give them ornamental shape lhey
may be arded with tiny strips Of pork, baked, Hased'
served in croauettes broed fried. II the sweet
breads are to fried broed split them, ana seaso"
them with pepper and salt, and, II you Wlsn' new
drops Of lemon juice. For frying dip eGch piece Oi
sweebread in the yolk of an agg then In hne preau
crumbs Fry several slices at time IN not fat TOT
about ten minutes aud serve them with nice tomato
sauce To brOl sweetbreads dip each half IN meitea
butter or oil it with tablespoonful of olive OIL aitci
seasoning It, Put several slices in double brOer' ana
brol them five minutes each side Serve them WIN
maitre dhoel butter. praised sweetoread Is tri-
umph Of culinary skill Properly speaking, oraseu
meat is first Drowned In the pot with vegetables ana
seasoning and then slowly stewed in rich STOCK OF
sometimes in water. sweetbreads, or any pieces OF
veal are especially nice cooked in this way. LaSd
the sweetbeads TO he bIaised with little strips
of pork, put large teaspoonfUl OF butter
in a large, shallow saucepan, and wnen
II melts add six sweetbreads, half onion, half
carrot cut in bits; and two sprays OF parsley one Oh
thyme one bay leaf two cloves and one branch OF
soup celery, tied in bouquet Sprinkle over tea
spoonful Of salt let the sweebreads and vegetables
all fry slowly for ten Minutes turning them once or
twice IL is a good plan TO keep them covered Win
an oiled paper while frying When they are mce
golden color throw them cup OF STRONG "hl'e
gravy and set the saucepan containing them III Vhe
oven to cook steadily for about an hour "hle the'
are cooking keep the saucepan covered and paste
them with gravy in the bottom OF the pan, AIDING
little hot broth as becomes reduced II it is needed
Serve the sweetbreads cooked in this way with any
snuce Won fancy or take them up; strain the gravy
they have been cooked in add tablespoonful OF butter
mixed with a scant of -four and reduce the sauce
for about ten minutes, then add half cup Oh cream
and IL 70, wish three or mushrooms cut In bits.
Swletbreads often served bftsed on a hat nOu~
=" sp' sTeatSread croquette is very nice. Even
chicken croquete is materially improved by the addition
of a chopped sweetbread. To make sweetbead GRO,
Gnettes cnop four blanched sweetbreads into small
square pieces ada six mushrooms If yon have them;
also ch6pped fine. The brains OF calf washed and
boIIed i've minutes are a nice addition; add also
cup OF any nice white stock or gravy ana liable
spoonful OF cOrnstarch and let the ingredients COOK
stantIv then add half wine glass Of cream the yoks
0i two sgs' ts mi yRTe for two minutes over the
fire. then turn II ont FIAT platter 10 cool M hen
| II Is perfectly cold divide II into SIX parts: Shape
each bart into little cylinder; roll II first lightly IN
| fine bread crumbs then egg II win inc beaten y0R
OF an egg and finally roll IL In bread crumbs agnln
Law the croquettes in wire frying basket belnG sure
they do not touch and plunge them INTO Oolllng iat
for about three minutes. Serve them win cream or
| tomato sance Sweetbreads are delicate food for
nyahs: and though they are not espeoiaiIy reh III
| norishment they are very easily d'eesed They are
excellent AT breakfast. may be served as an en,ree
at dinner. Many people are eAtravasanISr iU Dr in
them they are often sold for very small pii.e III
the country but in city markets they sell TOT ron
about 81 so to s6 Dozen according 10 te urv NJ NJ
l for food.