STEWED SWEETBREADS (an Entree).
908. INGREDIENTS.—3 sweetbreads, 1 pint of white stock No. 107, thickening of butter and flour, 6 tablespoonfuls of cream, 1 tablespoonful of lemon-juice, 1 blade of pounded mace, white pepper and salt to taste.
Mode.—Soak the sweetbreads in warm water for 1 hour, and boil them for 10 minutes; take them out, put them into cold water for a few minutes; lay them in a stewpan with the stock, and simmer them gently for rather more than 1/2 hour. Dish them; thicken the gravy with a little butter and flour; let it boil up, add the remaining ingredients, allow the sauce to get quite hot, but not boil, and pour it over the sweetbreads.
Time.—To soak 1 hour, to be boiled 10 minutes, stewed rather more than 1/2 hour.
Average cost, from 1s. to 5s., according to the season.
Sufficient for an entrée.
Seasonable.—In full season from May to August.
Note.—A few mushrooms added to this dish, and stewed with the sweetbreads, will be found an improvement.
SEASON AND CHOICE OF VEAL.—Veal, like all other meats, has its season of plenty. The best veal, and the largest supply, are to be had from March to the end of July. It comes principally from the western counties, and is generally of the Alderney breed. In purchasing veal, its whiteness and fineness of grain should be considered, the colour being especially of the utmost consequence. Veal may be bought at all times of the year and of excellent quality, but is generally very dear, except in the months of plenty.