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Sweetbreads, Cutlets Of

Soak and blanch two or more fine fresh sweetbreads in the usual way. Let them simmer in nicely-flavoured stock for half an hour, and let them cool in the liquor. Drain and dry them in a cloth, and cut them into slices an inch and a quarter across. Dip them into beaten egg and seasoned bread-crumbs, then into clarified butter, and again into bread-crumbs. Pat them into shape, and fry them in hot fat till they are brightly browned. Drain them, pile them on a dish, and pour round, but not upon them, good brown gravy flavoured with mushroom and lemon-juice, or with a glassful of white wine; or white sauce may be served with them. If liked the cutlets may be placed upon a little piece of fried bread of the same shape and size as they are, or slices may be cut from a dressed tongue, and these may be egged, breaded, and fried like the slices of sweetbread. When the latter plan is adopted, the sweetbread cutlets should be laid upon the slices of tongue. Time to fry the cutlets, three or four minutes.