Part 31 (1/2)

2 or 3 mushrooms.

Enough stock to moisten nicely.

1 teaspoonful of flour.

A slice of cooked ham.

A few drops of lemon juice.

1 oz. of b.u.t.ter.

Pepper and salt.

_Method._--Mince the sweetbreads, mushrooms, and ham.

Melt the b.u.t.ter in a stewpan, and fry the mushrooms in it.

Put in the flour, and mix it smoothly with the b.u.t.ter.

Then put in the sweetbread and ham, and enough stock to mix nicely.

Add lemon juice, pepper, and salt, to taste.

Make it hot, and then put the mixture into oiled-paper cases.

Sprinkle over the top of each a few browned crumbs and put in the oven for a few minutes.

Fried Sweetbread.

_Ingredients_--1 dozen lambs' heart sweetbreads.

1 pint of good stock.

1 oz. of b.u.t.ter.

1 oz. of flour.

A few drops of lemon juice.

If liked, winegla.s.s of sherry.

Eggs and bread-crumbs.

Some mashed potatoes and green peas.

_Method._--Trim the sweetbreads, and soak them in cold water for two hours.

Then throw them into the boiling stock, and simmer them for half an hour or more until quite tender.

If possible, let them get cold in the stock.

Then egg and bread-crumb them, and fry them in a frying basket in hot fat (_see_ French Frying).

To make a sauce, melt the b.u.t.ter in a saucepan.

Mix in the flour smoothly, pour in the stock, and stir and cook well; add lemon juice, pepper, and salt to taste, and, if liked, a little sherry.

Dish the sweetbreads on the potatoes; pour the sauce round them, and put the peas in the centre.

The sauce should be made before the sweetbreads are fried, that there may be no delay in serving.