The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-05-16

the toothsome shad, should never be served
at the same meal with the. larger portion
from which they are detached. In butch
er's panance sweet bread is the term used
10 include two distinct organs The one
or throat sWeetbread" and the pancreas,
which is distinguished as the stomach or
heart sweetbread." In most markets the
Two are -Soid as a pair OF SWeetDreauS-
Both glands are cellular organs bound To-
gether by a loose, delicate connective us
sue. Inc nature OF TINS tissue causes tnehi
to dissolve easily in the stomach and they
rank amongst the most readily digesubls
foods of animal origin. about half q pound
of properly cooked sweetbread being COM
pleteiy disposed of by a stomach in nor
NAL condition in less than two hours. while
the same weight of beefsteak under like
favorable conditions requires at least four
and half hours to complete digestion.
1t has been recently proved that the cells
of these organs are chiefly composed of
uucieO- prOteid, an important source OF uric
Die source OF narn TO the equity But one
need not avoid these delicacies unless I'M
pleasant symptoms are noticeable after
eating them, as there may be exceptions
to all cases and a probability of other food
properties eaten at the same time, coun-
teracting 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;alloW them to soak
from one to two hours, changing the wa
ter 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 simmerine point but never allow
them to boil. If they are TO be parboiled
only, cook for % minutes or half an hour
according to size. Add teaSpOonful or
salt when they have simmered ten min
utes. little lemon juise 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 BarboiIeei
throw into cold water and let them cool.
Then remove all the pipes, strlngy part
breads apart. To keep them in good and
Uniform shape when they are partially
cooled tie them into pieces OF cheesecIotn,
place them under light weight and set
4 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 unprotect-
ed metal cooking utensils, their delicate
flavor viii be destroyed
BRAISED SWEETBREADS.
Wash the sweetbreads carefully in cold
water, then parboi for about ten minutes.
Remove all the pipes and fbrous portions
] and lard each sWeetbread then place in a
braising pan on a bed of sliced carrot on
ion, bay leaf and parsley. StreW around
I the edges small pieces Of salt pork, season
with salt and pepper and place a piece OF
! oiled or buttered paper over the pan care
fully and bake for about 80 or 40 minutes
4 basting frequently with the liquor in the
pan Serve on a heated dish with brown
sauce and garnish with parsley
DREAMED SWEETBREADS.
Wash the sweetbreads well and then par
boil for One-half hour Place IN cold VA
ter, remove all the fbrous portions and
break into small pieces Melt one table
until smooth, then add one cupful of milk
or part milk and part cream, stir until Il
begins to thicker. then add three drops OF
onion juice, a grating of nutmeg and salt
and pepper to taste. Stir into this the
sweetbreads. allow them to heat thorough
ly and serve at once either On toast or II
individual cases.
AIGUILETTES OF SWEETBREADS.
Prepare One-half dozen sweetbreadS II
the usual way. then place them in q sauce
pan with one sliced onion, one turnip anc
one-half a carrot one bay leaf Stew FOL
about % minutes, then remove from tnt
liquor wipe dry, cut them into small
round pieces with a cutter. Chop a few
shallots very fine, fry them in butter, ther
add one-half cup of white stock. season
well and cook for about ten minutes re
move from the fire and stir into it tine
yOlks of two eggs. Dip the pieces OF
sweetbread into this mixture. stand aside
to cool then dip into egg and breadcrumt
and fry ir hot lard until brown. Serve
/ very hot.
SCALLOPED SWEETBREADS.
Wash carefully one-half dozen sweet
breads. then parboil for ten minutes. place
In cold water, remove very carefully the
ibrOus portions, cut them into slices and
fry in butter and a little white wine. pep
per and salt to taste. two or three trufflcs
/ and one-half dozen chopped button mush-
rooms. Place in small naking-dish
/ sprinkle bread crumbs and bits of butter
over the top and bake for about five min
+ utes, or until the crumbs brown.
SW EETBREAD TOULOUSE.
/ Wash the sweetbreads very carefully
and pour boiling water over Them Wher