Home › The Principles of Cookery › Lamb Stones and Sweetbread, to Fricassee

Lamb Stones and Sweetbread, to Fricassee

Soak three sweetbreads in cold water for three or four hours, and change the water once or twice during that time. Wash and skin some lamb stones, put both them and the sweetbreads into boiling water, and let them boil for ten or fifteen minutes. Throw them into cold water. Cut the lamb stones into slices, press the sweet-breads into shape; if large, they may be divided into halves. Dry them well, dredge a little flour over them, and fry them in boiling fat until they are brightly browned on both sides. A dozen large oysters may be fried with them. Pour off the fat, and add a pint of boiling gravy, half a hundred asparagus-tops, cut into small pieces, a salt-spoonful of salt, half a salt-spoonful of pepper, the eighth of a nutmeg, grated, and four table-spoonfuls of light wine. Simmer very gently for a few minutes. Beat the yolks of three eggs. Draw the gravy to the side of the fire, let it cool for two or three minutes, mix it very gradually with the eggs, pour it back into the saucepan, and stir it until it thickens. It must not boil after the eggs are put in. Serve as hot as possible, and garnish with slices of lemon. Probable cost, uncertain--it varies greatly with the season. Sufficient for six or seven persons.