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Sweetbreads, Cotelettes Of

Procure the sweetbreads as fresh as possible. Soak them for an hour. Throw them into boiling water for five minutes, let them cool, then simmer them in rich, well-seasoned gravy. Leave them in the liquor till cold. Cut them into pieces an inch square, put them on skewers alternately with a little piece of bacon or a piece of ready-cooked calf's udder, all being made as nearly as possible of the same shape and size. Dip them twice into egg and bread-crumbs. Pat them into shape with a knife, and fry in hot fat till they are lightly browned. Send white or brown Italian sauce to table in a tureen. Sometimes bearded oysters are put upon the skewers with the sweetbreads and bacon. Time, half an hour to simmer the sweetbreads. Probable cost, 1s. 6d. to 5s. each.