New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1894-07-15
SUEETBREAD DISHES.
DIRECTIONS FOR BLANCIIING THEM.

DIRECTIONS FOR BLANCIlNt IhEM
The sweetbreads of both calf and lamb are eat
en-; but In this country lamb sweetbreads are 20
small that they are seldom removed. 1t Is neces-
sary that the calf and lamb should have been well
fed on milk TO make the sweetbreads white and
tender As soon S the animal feeds on grass TINS
portion becomes dark and tough. and In the grown
animal seems entirely to disappear.
one swectbread is found In the throat and is In
ferior by comparison to the large. plump heart
sweetbread. The two are usually sold together TO
form a pair Sweetbreads should always be
blanched after removing the hbrous skin The
method Of putting them in cold water ana bringing
them to the boiling point is n mistake. Ihey re
Qure to be soaked for at least three hours IN coiu
sailed water the water being changed every hour
After this they may be put In fresh cola water
brought slowly to the boiling point. and allowed
to simmer for five minutes. They may then be
drained cooled for moment or two In cola water.
and either laid aside for on platter or pressed
In little metal mouds with pound weight on top or
them Almost any metal form OF suitable size
with perforation IN the bottom for drainage
may be used to mould swccbrc1ds.
When the sweetbreads are fried. 1t Is desirable
to mould them. When they are braized or cut In
slices and stewed. chopped for cropuettes. the
moulding IT, OF course. supcrhuous. To fry. when
is the simplest method OF treating sweetbreads'
season with salt and pepper. dip them In the yolK
OF eggs and then in bread crumbs. Fry them In
hot fat until they arc a delicate browN Tho old
fashioned method to serve them with tomato
sauce but the richest OF fine sauces are now used
with this delicate entree
one the most delectable ways OF serving sweet
breads Is to braize them. Take the tiny sweet
breads and lard them with small lardng
ntcdle. ror sweetbrcads. try out silce OF
pork Tor a moment or two. and half a carrot haIf
an onion a spray Of parsley minced fine hall A
bay leaf a tiny sprg OF thyme. spra! OF soup
celery and two cloves Let the sweetbreads brown
In the saucepan with the vegetables until they are
a delicate color. Then pour on gooi-siz cup OF
veal stock Set the braizng kettle in the oven ana
let the contents cook slowly FOR forty minutes.
bas;ing every fifteen minutes. II you have an ron
for the braizne kettle deep enough 10 hoId
live Goals. put the Goals on II. cover them with
ashes to retain the heat, and let the swectbreads
brown In this way for five minutes longer Re
move them the centre Of the platter on which
they are 10 be served and serve them with any
sauce you fancy. Mushroom sauce IS especially
nice, and Bearnaise sauce Is another one that is
in fashion. Tie gravy IN which they have been
cooked may he strained through pure sieve
may have A little more stock added TO II, with a
half-cup OF mushrooms and may DO boiled Up Tor
six minutes "a "A snectDrcaI sauce.
Sweetbread croquettes also very delicious
made Just as chicken cToquettes are made, and
chicken croquettcs may be improved by adding "A
quantity OF sweetbread - the chopped chicken