butter, salt and pepper to taste, rather more than 1/2 pint of Maître
d'hôtel sauce No. 466.
_Mode_.--Soak the sweetbreads in warm water for an hour; then boil them
for 10 minutes; cut them in slices, egg and bread crumb them, season
with pepper and salt, and put them into a frying-pan, with the above
proportion of butter. Keep turning them until done, which will be in
about 10 minutes; dish them, and pour over them a Maître d'hôtel sauce,
made by recipe No. 466. The dish may be garnished with slices of cut
lemon.
_Time_.--To soak 1 hour, to be broiled 10 minutes, to be fried about 10
minutes.
_Average cost_, 1s. to 5s., according to the season.
_Sufficient_ for an entrée.
_Seasonable_.--In full season from May to August.
_Note_.--The egg and bread crumb may be omitted, and the slices of
sweetbread dredged with a little flour instead, and a good gravy may be
substituted for the _maitre d'hôtel_ sauce. This is a very simple method
of dressing them.
STEWED SWEETBREADS (an Entree).