slices of toast, brown gravy.
[Illustration: SWEETBREADS.]
_Mode_.--Choose large white sweetbreads; put them into warm water to
draw out the blood, and to improve their colour; let them remain for
rather more than 1 hour; then put them into boiling water, and allow
them to simmer for about 10 minutes, which renders them firm. Take them
up, drain them, brush over with egg, sprinkle with bread crumbs; dip
them in egg again, and then into more bread crumbs. Drop on them a
little oiled butter, and put the sweetbreads into a moderately-heated
oven, and let them bake for nearly 3/4 hour. Make 3 pieces of toast;
place the sweetbreads on the toast, and pour round, but not over them, a
good brown gravy.
_Time_.--To soak 1 hour, to be boiled 10 minutes, baked 40 minutes.
_Average cost_, 1s. to 5s. _Sufficient_ for an entrée.
_Seasonable_.--In full season from May to August.
FRIED SWEETBREADS a la Maitre d'Hotel (an Entree).