Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Calf's Sweetbreads

Calf's sweetbreads should always be soaked for an hour or two in cold water, which must be changed once or twice, then put into boiling water for about ten minutes, till they are firm and round but not hard; take them out and put into cold water again until they are wanted to be dressed. This should be done whether they are intended to be stewed, fried, roasted, baked, or cooked in any other way.

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