Modern cookery for private families

the usual additions of cream, lemon, and egg-yolks, may be converted into a fricassee sauce for them when they are done; or they may be lifted from it, _glazed_, and served with good Spanish gravy; or, the glazing being omitted, they may be sauced with the sharp _Maître d’Hôtel_ sauce of page 117. They may also be simply floured, and roasted in a Dutch oven, being often basted with butter, and frequently turned. A full sized sweetbread, after having been blanched, will require quite three quarters of an hour to dress it. Blanched 5 to 10 minutes. Stewed 3/4 hour or more. SWEETBREAD CUTLETS. (ENTRÉE.) Boil the sweetbreads for half an hour in water or veal broth, and when they are perfectly cold, cut them into slices of equal thickness, brush them with yolk of egg, and dip them into very fine bread-crumbs seasoned with salt, cayenne, grated lemon-rind, and mace; fry them in butter of a fine light brown, arrange them in a dish placing them high in the centre, and pour _under_ them a gravy made in the pan, thickened with mushroom powder and flavoured with lemon-juice; or, in lieu of this, sauce them with some rich brown gravy, to which a glass of sherry or Madeira has been added. When it can be done conveniently, take as many slices of a cold boiled tongue as there are sweetbread cutlets; pare the rind from them, trim them into good shape, and dress them with the sweetbreads, after they have been egged and seasoned in the same way; and place each cutlet upon a slice of tongue when they are dished. For variety, substitute _croutons_ of fried bread stamped out to the size of the cutlets with a round or fluted paste or cake cutter. The crumb of a stale loaf, very evenly sliced, is best for the purpose. STEWED CALF’S FEET. (_Cheap and Good._) This is an excellent family dish, highly nutritious, and often very inexpensive, as the feet during the summer are usually sold at a low rate. Wash them with nicety, divide them at the joint,