New-York tribune., 1918-06-02
Sweetbreads at Their Best
By VIRGINIA CARTER LEE

CWEETBREADS are now probably at their
cheapest and best, and they are one
49, of the lightest and most delicious of the
summer meats, the housewife should make
frequent use of them in planning her daily
menus.
Besides the fact that they are delicate in
flavor, easily prepared and can be presented in
many appetizing forms, they are invaluable as
addition to the dietary of the convalescent
on account of their easy digestibility.
Now, although speak of sweetbreads as
a pair, in reality there is but one, consisting
of two parts, connected by membrane. The
round, compact part is called the heart sweet
bread. The elongated part, which from it's po-
stion is called the throat sweetbread, is not so
delicate as the former, being neither so fat
nor SO firm. Therefore, when sweetbreads are
found separated in the market always pur-
chase the heart
To prepare these delicacies for cooking they
should be purchased as fresh as possible, and
as they spoil very quickly should receive i'm
mediate attention as they are re-
ceived from the market. Remove all the tubes,
outside skin and fibres, taking care not to
break the sWeetbreads themselves Soak in
cold water for hour or longer, renewing
the water several times to extract all the
blood: Then drain and let simmer in boiling,
salted water for twenty minutes Drain again
and reserve the broth in which they have
cooked as the basis of sauce or gravy AS
soon as they are removed from the boiling
water plunge Immediately into cold water.
This tends to keep them firm and white
If they are to be baked braised or fried. tie
each sweetbread, when half cold, in piece of
cheesecoth and place under light weight
until cold. They will then be smooth and of
uniform size, and may be larded if desired
ALWAYS ? silver knjfo tO
Fricassee of Sweetbreads with Dumplings)
Parboil, cool and season a pair of sweet
preads, cut IN small pieces and cover with the
OF onion, celery salt and white pepper to taste
and simmer until they are tender Drain off
the BROTH add sufficient rich milk to make two
cupsful and thicken with two tablespoonsful
full of melted oleo. Stir constantly until the
sauce IS very smooth, cook for five minutes
and add the prepared sweetbreads and two
tablespoonful of chopped parsley Serve with
tiny dumpllngs made from rice -four.
Braised Sweetbreads
Place in Q baking pan bed of vegetables
cut IN small dice and few cubes of salt pork.
Lay parboiled sweetbreads on it and add
enough stock in which they have cooked to
cover the vegetables: Cover the pan tight
and cook for about forty minutes. Uncover
the pan for the last fifteen minutes. paint the
sweetbreads with little meat glaze and let
them brown over: Strain the liquor from the
pan, thicken with brown roux, add few
drops of kitchen bouquet, and salt and paprika
to taste. Sprinkle the sweetbreads with saIt
when they have cooked for twenty minutes
Sweetbreads la Newbursh
Parbol, cool and cut the sweetbreads ;r+o
cubes. There should be sufficient to make one
and half cupsful. Have ready half cunfnI y!rI
Of Of sYuted m mushrooms and add them to one cup.
has
blazer of the chafing dish. Cook ru for IN o, she