The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-05-02
TO COOK SWEETBREADS.
D~ILICtCy THAT WAS DESPISED
NOT so MANY YEARS AGO.

=. ,,,nrInbic Rulc for beginning tho Process
or cooking etbrcads-s or the Va
,,ou. Ways or Preparing Thcm-saucca TO
scr,e With Thcm-sninds or syyectbrends.
Among the many good things now to DO found
=, their best in the well-supplied and attractive
,nrins markets are calves swectbreads. Not SO
corr many years ago II was porplexing to dis
no,e of them to advantage, but now they are con-
.idercd one of the greatest OF dclicacics and tho
ditlculty ig 10 nj tho demand.
swrctbrcads should lie In cold salt water fu-
an hour or more before being cooked. Then put
,hcm into fresh water and cook them gently
,,cnty minutes. Throw tho partly cooked
svorthrcads into cold water and when they arc
cold carefully remove tho outer casing, strings,
and veins without breaking the swcotbroads into
piccrs. In whatever way u swoetbrcad Is to DO
served, lnrdcd and roasted, crumbcd and fried,
slowed or broilcd. 1t must first DO parboiled,
then cooked us desired, and served hot with an
appropriate sauce.
A simple way OF serving swcctbrcads 10 to
cleanse and parboil them. When cold split
them In half, rub them over with butter, and
carefully broil them over n clear fire In a double
broilcr. turning them often. Lay them upon
soaarcs OF buttcrod toast, spreading butter upon
the hot swectbrcads and seasoning them plenti-
fulIN VIII bhlN Niil ISPpNA u N DOlllnK
cream poured over swcetbreads prepared such.
For crcamod baked sweotbreads: Cleanse one
eood.sizca pair OF calves swcetbrcads, and to
The water In which they are cooked add a bay
leaf, half a dozen peppercorns and q slice OF
onion. Cook them twenty minutes. then drop
them into clear water. and lot them lie there
unNI cold before picking them into small pieces.
Place a saucepan over the fire, and put into 1t q
large tablespoonful OF butter. When It is melted
stir in one tablespoonful of -four; then add half
cup OF the strained liquid in which tho sweet
breads were boiled and half q cup OF cream.
When the mixture is boiling add the prepared
swectbreads and q few chopped mushrooms.
Cook ten minutes, then take the pan from the
fire and immediately stir in the yolks Of two
eggs previously beaten and season with salt and
cayenne pepper. Turn the mixture into a but
tered baking dish, cover the top with a sprinkling
OF fried bread crumbs and keep 1t in a hot oven
about ten minutes and serve. II the mixture Is
baked and served in individual china baking
cups they will not require to be in the oven
A popular way of serving sweetbreads at
evening Entertainments is in little paper cases,
preparing them as in the foregoing recipe, using
the yolks OF the eggs or not, as desired. A few
chopped olives are often added to the mixture
and are an Improvement.
A delicious luncheon course or dinner entree is
made from sweetbreads and calves brains. Wash
one set OF calves brains and o good sized pair of
gweetbreads., Parboi, them in water to which
half a dozen pepporcorGs and a a slice Of onion,
then drop them into cold water and let them lie
the skin in and stringy p tsne and ap with Fs a eiiVeEs
pan over the fre and when hot lay in a couple Of
thin strips OF bacon. Draw the pan to the cooler
part OF the fire and let them cook until clear but
not crisp. Add the prepared sweetbreads and
around the pan until they are highly colored.
Remove the pan from the Dire and take out the
butler and two well-beaten eggs. and season
chopped parsley; or little wine may be added.
popover cups, and sprinkle them with crumbs.
Fill them with the mixture, not having 1t come
to- 70 the Il, top; Place TSc ot them MINI In the e. oven IN a pan OF
Bake about twenty minutes. Turn the moulds
upon q hot platter and serve with cream Be-
For praised sweetbreads: Soak and parboil
the sweetbreads. then let. them become cold.
chop one slice OF onion, part Of a car
place three slices Of salt pork over them. Put
the pan enough stock or water to cover the veg
etables., Cover the pan closely IA small roasting
Tin a brisk oven. Cook half an hour: then re.
move the cover, brush the sweetbreads over
with a rich glaze stock. and let them brown:
placer 1sRGet they hey sTH' keep hot .F" To the l Ran af IN
the pan add a little Drowned flour, salt and cay
enn6 pepper, anu nAlI u gill OF MaCelFa.
Strain this through a sieve upon a hot platter.
place the sweotbreads upon the sauce. and serve
For curry of sweetbreads, take a good-sized
pair OF sweetbreads that have been .parboiled,
and when they are cold cut them into small
sized onion and a. large ans tart air apple pioE Put two large
tablespoonfuls OF butter into a saucepan over
The fire, add the onion and apple. and cook until
powder. Keep stirring until the mixture .
stock. Cover the pan and let the mixture cook
slowly thirty minutes: then strain 1t through a
sieve and return 1t TO the saucepan. Add the
prepared sweetbreads, cook half an hour longer.
and serve.
For sweetbreads larded ana roasted: After
the sweetbreads have been cleansed and soaked,
lard each one with half a dozen shreds OF fat
S Sn iL pSTS Z letting The strips project evenly half
utes and drain them. Then lay them in a baking
pan rub them with butter, sprinkle them with
ssit ana pepper and dredge them with flour.
6asting them several times with melted butter,
aot water and q little lemon Juice blended to-
ue OF a not platter. letting the edge Of one rest
upon inc other. Arrange a row OF cooked and
sWoesSpsods green peas on each side Of the
sauce or pour one cup of cream into the pan in
W.hlch the sweetbreads were baked. slightly
thlcken the sauce with n little corn starch and
pour IL around the sweetbreads when boiling.
sweetbreat f%ritters help TO make a change.
i h,er ro IIae !, have been parboilcd throw them
h.a. e'N' "iii'h bbui IlD JulCC uhS
been added, and Jet them lie there an hour. Cut
Tue swtetbreads into slices one-third OF an inch
~ thicKiiess and season them with pepper and a
iew drops or lemon Juice. Dip each piece into q
batter made with n tablespoonful of melted but
s ter mixed with two heaping tablespoonsfnIs of
nour ana two beaten eggs and enough milk to
ln eaHS ! batter as thick as for pancakes. Take
~, ny earh piece and see that 1t Is well covered
hmiht he batter before dropping the pieces into
Dolilhg not fat: Cook them to a nice brown. Fry
sptiSs o. parsley By dipping them into the hot
;aa ahu immediately taking them out and drain
ns mem on brown paper. Garnish the ~fritters
Win ihese sprigs. The sweetbreads may be
toned IN egg and then IN crumbs In place OF the
IIaO,er ana then cooked in the fat TO a delicate
ooWn. A mushroom. Bechamel. or tomato
'pEce may be served with them.
rpr u Drown fricassee OF Bweetbreads: Two
RaiIs are what this recipe calls for. They should
~ parD9lled and laid in cold water for q while
~nSte lhey arc cut into thick slices. Cut half a
MnJainii'sizei onion into thin slices and clean
sna siice half a dozen mushrooms. Put u table
spoohinl OF butler into u frying pan over the
anG KY III the prepared onion and mushrooms.
M nhu WIN a fork loss them lightly around until
tn.! are trowned. Take them out and put them
mo n double boiler containing one pint of highly
oeIsohcd rich stock. Add the second spoonful
II HHiter 10 the pan and put In tho sliced and
Framed slSectbrcads and carefully brown them.
hurh the drowned swcetbreads In with