The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

like manner in the centre of the bacon at equal distances apart, cover the bottom of a flat stewpan with fat bacon, lay the sweetbreads upon it, cover the bottom of the stewpan about the depth of two inches with stock, place it over the fire till the stock boils, put it in the oven about half an hour will be sufficient to cook them, (but that depends upon their size and the heat of the oven,) try them with a larding-needle, if quite tender through they are done; but if soft in the middle and toughish leave them a little longer, glaze them lightly and salamander a nice gold colour, drain them on a cloth and have ready the following sauce: blanch one ounce of riband macaroni in water till tender, dry, and put it in a stewpan, with ten spoonfuls of brown sauce (No. 1), and two of tomata sauce (No. 37), with a piece of glaze, reduce till rather thick, then add twenty heads of mushrooms and two tablespoonfuls of grated Parmesan cheese; season with a little sugar and cayenne, pour the sauce in your dish, dress the sweetbreads over and serve very hot. No. 673. _Ris de Veau piqué à la Turque._ Blanch four small heart-sweetbreads as directed, and lard them nicely from end to end lengthwise, with fat bacon an inch and a half in length, and breadth in proportion, braise as directed in the last; have ready a ring of forcemeat (No. 120) made in a round plain mould[7] well buttered, with a round piece of bread in the centre; lay the forcemeat round the bread an inch and a half in thickness, place the mould in a stewpan of boiling water, (but do not let the water get into the mould), place the stewpan over the fire till the forcemeat is set, then take it out, detach the bread from the centre and turn out the forcemeat, which will be a complete ring, place it on the dish, cut each of the sweetbreads in halves and dress them upon it, the cut part