Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

whole, the larded side up, cover the pan and set on a good fire, or in a rather warm oven; about ten minutes after, add two or three tablespoonfuls of broth, baste now and then till done. If the broth is absorbed before the sweetbreads are done, add some more. Dish the sweetbreads, turn the gravy over them through a strainer, and serve. _Another way._--Prepare as above directed; then, instead of larding it, you knead well together two ounces of butter, a teaspoonful of shallots and parsley well chopped, half a clove of garlic, salt, and pepper; place the whole in a stewpan, with the sweetbreads on it, and thin slices of bacon on the sweetbreads; set the pan on a good fire, and add then half a glass of broth, same of white wine; simmer till cooked; dish the sweetbreads, throw a few drops of cold water in the sauce, skim off the fat, strain the sauce on the sweetbreads, and serve. When the sweetbreads _au jus_ are dished as directed, place tastefully, all around, either of the following garnitures: _cauliflower_, _chicken-combs_, _duxelle_, _financière_, _mushrooms_, _liver_, _Macédoine_, _quenelles_, and _truffles_. Besides these garnitures, the sweetbreads may be decorated with small skewers, run through a boiled _craw-fish_ and a small _quenelle_ of chicken or of veal. One or two skewers may be stuck in each sweetbread. The sweetbreads, when several are served at a time, may be placed on the dish, either around it, forming a kind of crown, or forming a pyramid, or in any other way, according to fancy. They may also be served with a sauce _fines herbes_. PORK. TO SELECT. When the rind is tender and thin, the pork is young; when thick and hard, it is old. To be good, the meat must be soft, and have a fresh and good appearance. We do not think it necessary to indicate here how to make black puddings, chitterlings, Bologna, and other sausages. It is nearly, if not quite impossible, for a person having no practice in it, to make them edible; it is better to buy