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Sweetbreads and Palates, Stewed

Prepare both palates and sweetbreads in the usual way. Cut them into moderate-sized pieces, dredge flour upon them, and fry them in hot fat till they are lightly browned. Put them into a saucepan, and stew them slowly in as much good veal gravy as will barely cover them. Thicken the sauce with brown thickening, season with pepper, salt, grated lemon-rind and nutmeg, and add a glassful of sherry or Madeira. Put the meat in a dish, and pour the sauce over it. If liked, a dessert-spoonful of vinegar or strained lemon-juice may be added at the last moment. Time to stew, about half an hour.