The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-05-13
DAINTY DISHES or SWEET
BREADS.

Chicago
DAINTY DISHES OF SWEET
BREADS.
During the veal season the lover OF
delicate and dainty meats may indulge
in many choice little dishes, prepared
from the sweet breads WHICH, like the
roe OF the toothsome shad, should never
be served at the same meal with the
larger portion from which they are de-
tached. In butchers parlance sweet
bread is the term used 70 include two
distinct organs. The one known to an
atomists as the thymus gland or throat
sweetbread' and the pancreas, which is
distinguished as the stomach or heart
sweetbread." In most markets to the two
are sold as a pair of sweetbreads-" Both
glands are cellular organs bound together
by loose. delicate connective tissue.
The nature OF this tissue causes them 10
dissolve easily in the stomach and they
rank amongst the most readily digest
ible foods of animal origin. about half
a pound of properly cooked sweetbread
! being completely disposed of by a stom-
ach in normal condition in less than two
hours. while the same weight OF beef
quires at least four and half hours to
complete digestion.
It has been recently proved that the
cells of these organs are chiefly COM
posed of nucleo-proteid, an important
source of uric acid; this makes the
sweetbreads a possible source Of harm
to the equity. But one need not avoid
these delicacies unless unpleasant symp-
toms are noticeable after eating them. as
there may be exceptions to all cases and
a probability of other food properties,
eaten at same time, counteracting their
harmful tendencies.
How to Care for SWeetbreads.
Sweetbreads spoil quickly unless kept
on ice, therefore as soon as they are
brought from the market have them
washed and thrown into cold water; al
low them to soak from one to two hours.
changing the water frequently in order
to draw out the blood and whiten them.
Then put them over the fire in plenty of
cold water and bring to simmering point.
but never allow them to boil. If they
are to be parboiled only, cook for TWEEN
ty minutes. or half an hour, according to
size. Add a teaspoonful of salt when
tie lemon juice or vinegar may also be
added to the water when they are put
on to cook. as this blanches them still
whittier. When they are parboiled, throw
into cold water and let them cool. Then
remove ali the pipes. stringy part and
fiber possible without breaking the breads
apart. To keep them in good and uni
form shape, when they are partially
cooled tie them tightly into pieces of
cheescloth, place them under a light
weight and set in very cold place. They
will keep for several days. Silver knives
should be used for cutting sweetbreads.
for should they be allowed TO come in
contact with unprotected metal cooking
utensils, their delicate flavor will be de-
stroyed.
Braised Sweetbreads.
Wash the sweetbreads carefully in cold
water, then parbooil for about ten min
utes Remove all the pipes and ibrous
portions and lard each sweetbread. then
place in braising pan on bed of sliced
carrot, onion. a bay leaf and parsley.
Strew around the edges small pieces Of
salt pork. season with salt and pepper
and place a piece of oiled or buttered pa
per over the sweetbreads. fit the cover
of the pan carefully and bake for about
thirty-five or forty minutes, basting fire.
quently with the liquor in the pan. Serve
on a heated dish with brown sauce and
garnisn with parsley.
Dreamed Sweetbreads.
Wash the sweetbreads well and then
parboil for one-half hour. Place in cold
water, remove all the fbrous portions
-.
tablespoonful of butter and one of flour,
mix until smooth, then add one cupful Of
milk or part milk and part cream. stir
until it begins TO thicken, then add three
drops of onion Juice. a grating Of nut
meg and salt and pepper TO taste. Stir
into this the sweetbreads. allow them 70
heat thoroughly and serve at once either
on toast or in individual cases.
AiguiIettes Of Sweetbreads.
Prepare one-half dozen sweetbreads IN
the usual way. then place them in
saucepan with one sliced onion, one tur
nip and one-half a carrot. one bay leaf
Stew for about twenty minutes. then re
move from the liquor, wipe dry. cut thcn
into small. round pieces with cutter
Chop a few challcots very fine. fry them
in butter, then add one-haf cup Of white
stock. season well and cook for about
ten minutes. remove from the fire and
stir into il the yolks Of two eggs. Dig
the pieces OF sweetbread into this mix
ture. stand aside 10 cool. then dip into
egg ana breadcrumbs and fry in hot lard
until brown. Serve very hot
scaIIoped sweetbreads.
Wash carefully one-haif dozen sweet
breads. then parboil for ten minutes.
place in cold water. remove very car
fully the nbrOus portions. cut them into
slices and fry ia butter and a little white
wine. pepper and salt to taste. two OF
three trif1es and one-haIf dozen chopped
button mushrooms. Place in a small
baking dish. sprinkle bread crumbs ard
bits OF butter over the top and bake for 4
about FIVE minutes. or until the crumbs
are brown
SvYeetbreacs Toulouse
wash the sweetbr=ads very carefully &
and pour boiling water over them when
cool. trim OF and lard. place r. pan -
a bed az sliced carrot. turnip. onion and +.
a little white stock 70 noisssn. bas'ing ,
freaueutlv. when well Drowned serse .
them on bed OF hot asparagus. cut into +
small PIECES. and pour the Iiguor IN EhicA .
they were cooked over them
Curried Sweetbrescs-
Preqars The sEeethrsads - TIE uEufl i
way. cut u into inch sgzare pieces
Place n a saucepan one pin; q any KIND 4
q rne.t stock. add an onion which hss 4
f.eeu fried brown one tabiespooatCI - .
- - - - d. r-.s~r Nth a mftfe hat