Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-05-15
SWEETBREADS.

SWee 6HeAOS.
Sweetbreads are esteemed great deli
cacies, and are quite nutritious as well
a. delicate In flavor. They are found In
calves and young lambs, those Of the
calf being preferable. There are two In
a calf. The throat sweetbresd is
found Just below the throat. II is elon-
gated In form, and Ia not 80 firm as the
heart-sweetbread, which Is gland lying
near the heart. 1t Ia somewhat rounded
In form, and Is smooth and firm. 10 Sc
Letting choose the largest; they should
be as fresh as possible, and prepared
without long delay, as they deteriorate
very rapidly. The color should be clear
and shade darker than the fat. Pre-
pare the sweetbreads by carefully re-
moving the pipes, membranes, and the
tough outer skin, and throw into luke
warm water for half an hour, then
drop into boiling sailed water to
blanch and harden. Allow one tea
spoonful Of salt TO one quart Of water !;
then throw into cold water to cool; lift
out, wipe dry, and place where 1t Is dry
and cold until wanted. The daintiness
Of the sweetbread recommends 1t rs q
substitute for the heavier meats In warm
weather.
BROILEp swEETBREAps.
Prepare as previously directed, spread
plenty Of butter over them, and broil
over hot. clear Goals, turning often. Take
up on heated dish, when nicely brown
ed on both sides. Season with salt and
pepper; pour over melted butter and
serve at once.
DREAMED swEETBREADs.
Psrboil the sweetbreads, drain and
mince. Rub one tablespoonful Of -four
and butter together until smooth, stir 10
one-hslf pint Of milk and let come to q
boil, then turn In the sweetbreads and
cook slowly for five minutes, stirring
constantly. Season to taste and serve.
swEETBREAp OUTLETS.
Parboil the sweetbreads In sailed
water, then drop In ice-wster for five
minutes. Take out and press between
plates for thirty minutes, cut, and dip 10
liquid aspic. Chop aspic into pieces,
arrange on q dish, lay the outlets on II,
all the centre with celery salad. Pour
msyonnsise around and garnish with
moulded spinach and fancy shapes OF
colored sspic.
swEErBREAD SANDWICHES.
After the sweetbreads have been boil
ed and cooled, chop to paste, and add
to them one-fourth their quantity OF
French pease that have been boiled and
pressed through a sieve. Mix well with
may onuaise, add little lemon juice, and
spread on thin slices OF buttered bread.
Cover with another slice and press firm
ly together.
swEETBREAD SALAD.
Clean and parboil pair OF sweet
breads. Then drop them into Ice
water for q few minutes. Remove the
skin and fat, cover with boiling water,
season and let simmer gently for twenty
minutes. Remove from the range and
when cool chop, add one-half pint Of
chopped celery, pour over one pint OF
mayonnsise, and serve very cold on 3
bed Of lettuce leaves.
swEETBREAD HASH.
Cut into small pieces what Is left Of
cooked sweetbreads. Melt two table
spoonfuls OF butter In frying pan, stir
In one tablespoonful Of -four and add one
teacup Of good soup stock; turn In the
sweetbresds, season and let boil up once.
Gsrnish with slices of lemon and serve.
swEErBREAD PATTIEs.
Make patty shells of rich puff paste,
I'LL with sweetbresd prepared rs directed
under cresmed sweetbreads, and serve
at once. The patty shells should be
heated before turning In the sweetbread.
BAKED swEETBREADs.
Parboil the sweetbresds, split and
season. Strain the broth In which they
were cooked into baking pan, lay 10
the sweetbreads, dredge with -four and
dot with bits Of butter. Bake In hot
oven twenty minutes or until delicate
brown. Basic frequently with butter
and water. II preferred they may be
lsrded as follows; Draw thin slices OF
salt pork about the size OF wooden
toothpick through the sweetbresds after
cleaning, before they are parboiled.
Take deep, long stitches, or they will
break out. Have ready some pease
nicely cooked and seasoned, place the
sweetbreads In the centre OF the dish,
pour over them 4 gravy made OF the
drippings In the pan, put the pesse
around and serve, or heap the pease In
the centre Of the dish and lay the sweet
breads sround.-Good Housekeeping.